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Baked Lemon Pudding

Baked Lemon Pudding

Southern Living DECEMBER 2004

  • Yield:


  • 3 eggs, separated
  • 2 teaspoons lemon rind
  • 1 1/2 cups milk
  • 1/4 cup 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


Beat egg yolks at medium speed with an electric mixer until fluffy and lemon colored; add lemon rind and next 3 ingredients, beating well.

Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, mixing until smooth.

Beat egg whites until soft peaks form; add remaining 1/2 cup sugar and fold into lemon mixture. Pour into a greased 2-quart baking dish. Place dish in a large shallow pan. Add hot water to pan to a depth of one-third up sides of dish.

Bake at 350° for 45 minutes or just until center is set. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour.

Gwen Korkolis

12751 Hunterbrook Drive

Woodbridge, VA 22192


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Baked Lemon Pudding Recipe