Home
My neighbor has a little lemon tree that produces the largest lemons around. He's very nice to share whenever I have a need for lemon so I decided it was time to make him a treat to repay his kindness. Just one of his lemons produced 2/3 c. of juice, enough for TWO batches of my Lemon Pudding Cake.
Lemon Pudding Cake
From: Allrecipes.com ~ adjustments to instructions by BethK
Ingredients
• 4 eggs, separated
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 1 Tbsp. butter
• 1 1/2 cups white sugar, divided
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups milk
Directions
1. Beat 4 egg whites, gradually adding ½ c. sugar, until stiff. Remove to a separate bowl to reserve.
2. Beat together 4 egg yolks, lemon rind and butter until thick and lemon colored, add in lemon juice.
3. Sift together ½ c. flour, 1 c. sugar and ½ t. salt. Alternately add the flour mixture & milk with the yolk mixture combining thoroughly between additions.
4. Blend egg whites into batter on low speed of mixer until completely combined. Pour into an 8” baking dish OR 8 individual serving custard cups.
5. Place dish into a larger roasting pan and add hot water to a depth of 1”.
6. Bake at 350° F. for 45 minutes.
7. Cool completely – can be refrigerated.
When serving, keep in mind the pudding is on the bottom ~ I like to spoon into serving dishes ‘upside down’ with the pudding ending up on top.
Lemon Pudding Cake
From: Allrecipes.com ~ adjustments to instructions by BethK
Ingredients
• 4 eggs, separated
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 1 Tbsp. butter
• 1 1/2 cups white sugar, divided
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups milk
Directions
1. Beat 4 egg whites, gradually adding ½ c. sugar, until stiff. Remove to a separate bowl to reserve.
2. Beat together 4 egg yolks, lemon rind and butter until thick and lemon colored, add in lemon juice.
3. Sift together ½ c. flour, 1 c. sugar and ½ t. salt. Alternately add the flour mixture & milk with the yolk mixture combining thoroughly between additions.
4. Blend egg whites into batter on low speed of mixer until completely combined. Pour into an 8” baking dish OR 8 individual serving custard cups.
5. Place dish into a larger roasting pan and add hot water to a depth of 1”.
6. Bake at 350° F. for 45 minutes.
7. Cool completely – can be refrigerated.
When serving, keep in mind the pudding is on the bottom ~ I like to spoon into serving dishes ‘upside down’ with the pudding ending up on top.
