Lemon Pudding – a delicious recipe with Eggs, Butter, Sugar, Flour, Milk, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Heavily butter a round baking dish.
2
In a cold bowl, beat your egg whites until soft peaks form.
3
In a separate bowl, combine egg yolks, butter, sugar, flour, milk, flour, salt, lemon juice, and lemon rind. Mix until the sugar is completely absorbed. Fold in your egg whites. Pour the mixture into the baking dish.
4
Prepare a water bath for the dish. I used a 9x13 pan and fill it up about 3/4 full with water, then place my pudding dish inside.
5
Bake for about 35 minutes. If your pudding hasn't set up and formed a crust-like top, you can remove the pudding from the water bath for the last ten minutes. I have found I've had to do this sometimes. You will want the top to have a light brown coloring and it should have a slight jiggle to it when it is finished. Serve warm after supper or refrigerate it and enjoy it cold!
362
kcal
Calories
10
g
Fat
62
g
Carbs
9
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: 2 whole Eggs, Separated, 1 Tablespoon Butter, 1 cup Sugar, 2 Tablespoons Flour, and more.
Yes, 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.
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