Baked Lemon Pudding Recipe

Name: Baked Lemon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 egg yolks; 1 c. skim milk; 1 1/2 tsp. grated lemon rind; 3 Tbsp. lemon juice; 1 1/2 Tbsp. oleo, melted; vegetable cooking spray; 2/3 c. sugar, divided; 1/4 c. plus 1 Tbsp. flour; 1/4 tsp. baking powder; 1/8 tsp. salt; 2 egg whites

Servings: persons

2 egg yolks
1 c. skim milk
1 1/2 tsp. grated lemon rind
3 Tbsp. lemon juice
1 1/2 Tbsp. oleo, melted
vegetable cooking spray
2/3 c. sugar, divided
1/4 c. plus 1 Tbsp. flour
1/4 tsp. baking powder
1/8 tsp. salt
2 egg whites

1
Beat egg yolks until thick and pale.
2
Gradually add skim milk, lemon rind, lemon juice and oleo.
3
Beat well.
4
Combine 1/3 cup sugar, flour, baking powder and salt.
5
Add the egg yolk mixture and beat well.
6
Beat egg whites until foamy.
7
Add remaining sugar, 1 tablespoon at a time until soft peaks form.
8
Gently stir 1/4 of mixture into egg yolk mixture.
9
Fold in rest of whites.
10
Put in 1-quart casserole.
11
Set in pan of hot water.
12
Bake at 375u00b0 for 45 minutes until top is set.

No nutrition data on file — estimate from the ingredient list.

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: 2 egg yolks, 1 c. skim milk, 1 1/2 tsp. grated lemon rind, 3 Tbsp. 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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