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Shaker Lemon Meringue Bread Pudding


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  • 4 slices firm textured white bread
  • 2 c milk
  • 2 strips lemon zest
  • 1 vanilla bean, split
  • 1 T butter, softened
  • 3 eggs, separated
  • 1 T plus 2 t grated lemon zest (from about 2 lemons)
  • 1 egg white
  • Dash of cream of tartar
  • 3 T fresh lemon juice, strained


Adapted from


Step 1

Spray 1 ½ qt casserole with nonstick spray. Place bread on baking sheet. Bake at 250 until dry, but still slightly soft in the center, about 20 minutes. Process bread in food processor until crumbs are medium size. Increase oven temp to 350. Combine milk, lemon zest and vanilla bean in medium saucepan. Bring to boil over moderate heat. Remove from heat. Cover and let cool 20 minutes. Strain milk into bowl, scrape seeds from vanilla bean into milk and stir in bread crumbs. Blend 1/3 c sugar with butter in medium bowl. Mix in egg yolks and grated lemon zest. Add milk-bread crumb mixture and stir well to combine. Pour into casserole. Set dish in pan filled with enough warm water to reach halfway up the sides. Bake 20-25 minutes until pudding is set. Beat all 4 egg whites in medium bowl with mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 2 T sugar until stiff. Drizzle in lemon juice and beat until whites are firm and silky, about 30 seconds. Spoon meringue over warm pudding, mounding it to form peaks. Bake until peaks are golden brown, about 15 minutes. Serve warm or cold.6 servings 217 calories

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