Lemon Pudding Cake
"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.
Yield: Makes 4 servings
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Amount per serving
- Calories: 243
- Calories from fat: 37%
- Protein: 5.8g
- Fat: 9.9g
- Saturated fat: 5.3g
- Carbohydrate: 34g
- Fiber: 0.2g
- Sodium: 133mg
- Cholesterol: 127mg
- 1/2 cup sugar
- 3 tablespoons all-purpose flour or baking mix
- 1 teaspoon grated lemon peel
- 3 tablespoons lemon juice
- 2 tablespoons melted butter or margarine
- 2 large eggs, separated
- 1 cup milk
- 1/8 teaspoon cream of tartar
- Raspberries, rinsed and drained (optional)
- 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.
- 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.
- 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.
- 4. Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.
- 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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