Baked Lemon Pudding Recipe – a delicious recipe with eggs, Butter, Sugar, Lemon juice, milk, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place 8 ramekins in cold water bath half way up.
2
Oven temperature should be at 350 to 375 degrees.
3
Separate the Large eggs.
4
Whisk the egg yolks in a large bowl with very soft butter.
5
Add in sugar, juice, and lowfat milk, and the dry ingredients.
6
Either whisk till smooth or possibly use the paddle on an electric mixer.
7
Hand whip the egg whites to medium peak.
8
(Since there's no sugar in them its quite easy to over whip them on the machine.)
9
With a hand whisk, fold whites into lemon mix and pour immediately or possibly ladle immediately into ramekins.
10
Bake till light golden brown and semi-hard.
11
(about 15 min) Cold.
12
Pudding may be served cool or possibly room temperature.
13
NOTES :
688
kcal
Calories
28
g
Fat
91
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 x Large eggs, 4 Tbsp. Butter, 1 c. Sugar, 1 1/2 c. Lemon juice, and more.
Yes, Baked Lemon Pudding Recipe 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.
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