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.

syl

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.

  • 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.

  • Set baking dish in a baking pan. Pour water into baking pan to make a 1-inch deep water bath around baking dish.

  • Bake in the preheated oven until set in the middle, about 50 minutes. Serve warm or cold.

Nutrition Facts

188 calories; protein 4.1g 8% DV; carbohydrates 40.6g 13% DV; fat 1.6g 2% DV; cholesterol 69.1mg 23% DV; sodium 135.4mg 5% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/27/2014
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 very reliable. It bakes into a delicately lemon flavored cake layer on top to reveal custardy goodness beneath it. Since this includes no butter, I went with reduced fat milk rather than skim but made no other changes. I think the baking time, at 50 minutes, is far too long, tho' admittedly individual ovens may vary. I would recommend the more traditional baking time of 25-35 minutes (and even less for ramekins). You can always add more time, but you can't undo it if you bake it too long! I might also suggest that the water used for the water bath be very hot, if not boiling. Read More
(31)

Most helpful critical review

Rating: 3 stars
05/13/2020
I followed the recipe exactly but for some reason mine didn’t set up. I even cooked it 10 mins longer than it said. I may have not gotten the egg whites stirred in good enough because they seem to have separated and made a crust. So after a cold I just stirred it all up and it made like a pudding. Still delicious! Read More
23 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2014
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 very reliable. It bakes into a delicately lemon flavored cake layer on top to reveal custardy goodness beneath it. Since this includes no butter, I went with reduced fat milk rather than skim but made no other changes. I think the baking time, at 50 minutes, is far too long, tho' admittedly individual ovens may vary. I would recommend the more traditional baking time of 25-35 minutes (and even less for ramekins). You can always add more time, but you can't undo it if you bake it too long! I might also suggest that the water used for the water bath be very hot, if not boiling. Read More
(31)
Rating: 4 stars
07/24/2015
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 custard. Great served warm with some cold lemon ice cream. The recipe isn't clear, but use ramekins. This would not hold up well if scooped out of a large baking dish. Also, this reheats very well in the microwave. It took 60 seconds for me, but microwaves vary. If you want a strong lemon flavor I would recommend increasing the zest and/or juice. The lemon flavor is mild to medium Read More
(11)
Rating: 4 stars
12/06/2015
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 didnt have enough ramekins. ( only had three) Thats the only thing I didnt follow. Used top baking rack on my double oven and not convection. Thanks for the recipe! Will make it again. Read More
(3)
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Rating: 5 stars
02/15/2017
quick and easy dessert...so light!!!... Read More
(1)
Rating: 4 stars
11/15/2017
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 because that was all I had. 50 minutes baking time in a water bath was just right. Read More
(1)
Rating: 4 stars
06/11/2018
I made this for a friend who likes anything lemon. I’m not a lemon lover but it really is easy and he said it was delicious. Read More
(1)
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Rating: 5 stars
05/20/2018
Oh man! This recipe was great! The only toughish part is whipping the egg whites it takes forever lol. But the end result is delicious! It is like Jello pudding met with lemon merengue pie and became one. I would make it again and definitely recommend it to family and friends! Read More
Rating: 5 stars
11/26/2016
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! Read More
Rating: 5 stars
09/03/2020
This was truly simple and delicious. I followed the recipe as written with the exception that I did not have skim milk on hand so I used diluted half & half instead. I will be making this again Read More
Rating: 3 stars
05/13/2020
I followed the recipe exactly but for some reason mine didn’t set up. I even cooked it 10 mins longer than it said. I may have not gotten the egg whites stirred in good enough because they seem to have separated and made a crust. So after a cold I just stirred it all up and it made like a pudding. Still delicious! Read More