"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.

Jeanette Hennings, Lake Havasu City, Arizona
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

Nutrition Facts

243 calories; calories from fat 37%; protein 5.8g; fat 9.9g; saturated fat 5.3g; carbohydrates 34g; fiber 0.2g; sodium 133mg; cholesterol 127mg.
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