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Easy Lemon Pudding Cake

Country.Chef's picture
Ingredients
  Eggs 3 , separated
  Skim milk/Low fat milk 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Hot water 1⁄2 Cup (8 tbs) (adjust quantity as required)
Directions

Heat oven to 350°F.
Grease 1-quart casserole.
In small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel.
Add sugar, flour and salt; beat until smooth.
In another small bowl, beat egg whites until stiff peaks form.
Gently fold yolk mixture into beaten egg whites.
DO NOT OVERBLEND.
Pour into greased casserole.
Place casserole in 13 x 9-inch pan; pour hot water 1-inch deep into pan.
Bake at 350°F for 25 to 35 minutes or until light golden brown.
Serve warm or cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon

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