Baked Lemon Pudding Recipe

Name: Baked Lemon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, separated; 2 teaspoons grated lemon rind; 1 1/2 cups milk; 1/4 cup fresh lemon juice; 2 teaspoons butter or margarine, melted; 1 1/2 cups sugar, divided; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Whipped cream; Garnish: grated lemon zest, fresh blueberries

Servings: persons

3 eggs, separated
2 teaspoons grated lemon rind
1 1/2 cups milk
1/4 cup fresh lemon juice
2 teaspoons butter or margarine, melted
1 1/2 cups sugar, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Whipped cream
Garnish: grated lemon zest, fresh blueberries

1
Beat egg yolks at medium speed with an electric mixer until thick and pale; add lemon rind and next 3 ingredients, beating well.
2
Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, beating until smooth.
3
Beat egg whites until soft peaks form; add remaining 1/2 cup sugar, and beat until blended. Fold into lemon mixture. Pour into a greased 2-quart baking dish. Place baking dish in a large shallow pan. Add hot water to pan to a depth of 1 inch.
4
Bake at 350u00b0 for 45 minutes or just until center is set. Remove baking dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour. Top with whipped cream, and garnish, if desired.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, separated, 2 teaspoons grated lemon rind, 1 1/2 cups milk, 1/4 cup fresh lemon juice, and more.

Yes, Baked Lemon Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Lemon Pudding

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