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Lemony Baked Pudding

Total Time

Prep: 15 min. Bake: 45 min.


4 servings

Looking for a light and lemony delicate delight of a dessert? Aida Von Babbel of Coquitlam, British Columbia recommends this old-fashioned family favorite. "It is cake-like on top with a custard texture on the bottom," she says.


  • 2/3 cup sugar, divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, separated
  • 1 cup milk
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons grated lemon zest
  • Confectioners' sugar, optional


  1. In a large bowl, combine 1/3 cup sugar, flour, baking powder and salt. In another bowl, beat egg yolks; add milk, lemon juice, butter and lemon zest. Gradually add to the dry ingredients and mix well.
  2. Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
  3. Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired.

Nutrition Facts

1/2 cup: 293 calories, 10g fat (6g saturated fat), 130mg cholesterol, 219mg sodium, 45g carbohydrate (36g sugars, 0 fiber), 6g protein.

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