New this month
Get the Allrecipes magazine

Lemon Dainty

syl

"A light lemon dessert! Delicious! I usually double the recipe and bake it in ramekins. My mother used to make this and it has been a favorite with our family or anyone we serve it to."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 188 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
  3. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture; pour into a 1-quart baking dish.
  4. Set baking dish in a baking pan. Pour water into baking pan to make a 1-inch deep water bath around baking dish.
  5. Bake in the preheated oven until set in the middle, about 50 minutes. Serve warm or cold.

Nutrition Facts


Per Serving: 188 calories; 1.6 g fat; 40.6 g carbohydrates; 4.1 g protein; 69 mg cholesterol; 135 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
Most helpful
Most positive
Least positive
Newest

As this recipe's first reviewer, I'm happy to give it an enthusiastic "two thumbs up." This recipe for the classic "Lemon Pudding Cake," which I first made decades ago, is very basic and ver...

An easy to make 4 star dessert. I used whole milk because i had it around, but otherwise I followed the recipe. The top layer is like a light lemon cake and at the bottom is a gooey lemon cust...

4.5 stars. Light and lemony...a welcomed change from heavy, or traditional desserts (like chocolate). My husband liked it also, so I plan to make it again. I put it in a 1 1/2 quart pan becau...

quick and easy dessert...so light!!!...

This was a surprise, light and fluffy, easy to make, I had to bake it the full 50 minutes for it to set. I will make this again!

I doubled the recipe and used a 2Q casserole pan. It turned out perfect! It was light and refreshing.

I made it and hubby enjoyed it. Substituted Splenda instead of sugar and used my KitchenAid mixer to whisk the egg whites. Came out great! Used a bit lage corning ware dish to bake in but didn...