Ingredients1 h 20 m servings 188
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Per Serving: 188 calories; 1.6 40.6 4.1 69 135 Full nutrition
ReviewsRead all reviews 15
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...
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...
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...
Easy to make and is delicious! I went the ramekin route and baked them for 30 minutes and they were just turning golden brown on top. We both liked this more when they were warm. Reheating the...
I used Meyer lemons. It tasted very good and held up better than my shuffle, although with the flour and sugar it's probably higher in carbs.
This dessert was soooooooo good and so easy to make. I made it with fresh lemons off the tree in our back yard. A hit with our guests. I will be making this again and again! I served it with...