Yield
Makes 4 servings

"This light and tangy lemon dessert satisfies my longing for lemon pie," says Jeanette Hennings. And it certainly weighs in with fewer calories and fat than a traditional lemon pie.

How to Make It

Step 1

In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.

Step 2

In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.

Step 3

Butter a 4- to 5-cup straight-sided shallow baking dish or soufflé dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.

Step 4

Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.

Step 5

Serve dessert warm, scooping down to bottom of the dish to include pudding that forms beneath cake. Serve with berries.

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