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Lemon Pudding Cakes Recipe

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This recipe for Lemon Pudding Cakes, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amber Henninger

Category:
Category:

Ingredients:  
Ingredients:  
2 eggsCoat 6 6oz.
1/4 tsp. salt
3/4 c/ sugar
1 c. skim milk
1/3 c. freshly squeezed lemon juice
3 T. flour
1 T. finely grated lemon peel
1 T. melted butter

Directions:
Directions:
Heat oven to 350 degrees. Coat 6 6oz, custard cups with cooking spray. Separate eggs and place whites in a mixing bowl. Place egg yolks in a separate mixing bowl. Beat egg whites and salt in mixer at high speed. Gradually add 1/4 c. sugar and beat until sugar is completely dissolved and stiff peaks form. Using a whisk, beat egg yolks and 1.2 c. sugar until well blended. Add milk, lemon juice, flour, lemon peel and butter. Mix until smooth, about 2-3 mins. Using a spatula, gently fold egg whites into egg yolk mixture just until combined. Place 1/2 c. of mixture into each custard cup. Set custard cups in a 13x9" baking pan; place in oven. Fill baking pan with boiling water until water reaches halfway up the sides of the custard cups. Bake for 40-45 minutes until pudding tops are golden and firm. Remove from oven and baking pan and cool custard cups on a wire rack.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins. prep; 45 mins. baking
Personal Notes:
Personal Notes:
I started preparing a dinner every month for a group of ladies here at the Vi who were all on salt restricted diets. I would look on the web for recipes and this one came from the Mayo Clinic. Clearly ir is also low in fat with the skim milk as an ingredient. Listed calorie count is 174 calories per serving..

 

 

 

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