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Lemon Meringue Pudding

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  Water 1 1⁄4 Cup (20 tbs)
  Skim milk powder 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Cornstarch 2 Tablespoon
  Oil 2 Tablespoon
  Grated lemon rind 2 Teaspoon
  Honey 3⁄4 Cup (12 tbs)
  Egg whites 4
  Egg yolks 4
  Lemon juice 6 Tablespoon

Prepare a two quart ovenproof casserole by brushing bottom lightly with oil; set aside.
In small bowl, beat egg yolks until light and lemon colored.
Slowly add the honey and oil, beating until well combined.
Add lemon juice and rind; blend thoroughly.
In a medium sized bowl, mix cornstarch and skim milk powder.
Slowly add water and blend well with wire whisk.
Add yolk mixture and combine thoroughly.
Beat egg whites with salt and fold gently into yolk mixture.
Pour into prepared casserole and bake in preheated oven for 35 to 45 minutes, or until custard is set.
Remove pudding from oven and allow to cool at room temperature.
Chill before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1360 Calories from Fat 411

% Daily Value*

Total Fat 46 g71%

Saturated Fat 9.6 g48.2%

Trans Fat 0 g

Cholesterol 741.6 mg247.2%

Sodium 506.2 mg21.1%

Total Carbohydrates 228 g76.2%

Dietary Fiber 2.1 g8.6%

Sugars 191.9 g

Protein 26 g51.4%

Vitamin A 17.8% Vitamin C 92.4%

Calcium 11.9% Iron 16.3%

*Based on a 2000 Calorie diet

Lemon Meringue Pudding Recipe