Lemon Pudding, Baked

Lemon Pudding, Baked

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    egg yolks

  • 1

    cup fat free milk

  • 1-½

    teaspoon grated lemon rind

  • 3

    tablespoons fresh lemon juice (Meyers if available)

  • 1-½

    tablespoons margarine, melted

  • cup sugar, divided

  • ¼

    cup plus 1 tablespoon all-purpose flour

  • ¼

    teaspoon baking powder

  • teaspoon salt

  • 2

    eggs whites

  • Vegetable cooking spray

Directions

1. Beat egg yolks at high speed of an electric mixer until thick and pale. Gradually add fat free milk, lemon rind, lemon juice and melted margarine; beat well. 2. Combine 1/3 cup sugar, flour, baking powder and salt. Add flour mixture to egg yolk mixture and beat well. 3. Beat egg whites (at room temperature) at high speed until foamy. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir 1/4 of egg white mixture into egg yolk mixture then fold in remaining egg white mixture. 4. Pour mixture into a 1-quart casserole coated with cooking spry and place in a large shallow pan. Add hot water to the larger pan to a depth of 1 inch. Bake at 375 degrees for 45 minutes or until top is set. Serve warm.


Nutrition

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