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Lemon Pudding Cake





Yields
Makes 4 servings

"This light and tangy lemon dessert satisfies my longing for lemon pie," says Jeanette Hennings. And it certainly weighs in with fewer calories and fat than a traditional lemon pie.

 1/2 cup sugar
 3 tablespoons all-purpose flour or baking mix
 1 teaspoon grated lemon peel
 3 tablespoons lemon juice
 2 tablespoons melted butter or margarine
 2 large eggs, separated
 1 cup milk
 1/8 teaspoon cream of tartar
  Raspberries, rinsed and drained (optional)
Step 1
1

In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.

Step 2
2

In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.

Step 3
3

Butter a 4- to 5-cup straight-sided shallow baking dish or soufflé dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.

Step 4
4

Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.

Step 5
5

Serve dessert warm, scooping down to bottom of the dish to include pudding that forms beneath cake. Serve with berries.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories243
% Daily Value *
Total Fat 9.9g13%

Saturated Fat 5.3g27%
Cholesterol 127mg43%
Sodium 133mg6%
Total Carbohydrate 34g13%

Dietary Fiber 0.2g1%
Protein 5.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.