Baked Lemon Pudding
"This magic dessert separates into cake over a base of pudding while it bakes. From Land o Lakes."
- Serving Size: 1 (134.4 g)
- Calories 313.8
- Total Fat - 14.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 135.5 mg
- Sodium - 222.8 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 0.2 g
- Sugars - 37.8 g
- Protein - 5.5 g
- Calcium - 68 mg
- Iron - 0.6 mg
- Vitamin C - 5.1 mg
- Thiamin - 0 mg
Step by Step Method
Fill large roasting pan or 13x9-inch baking pan with water to 1/2-inch depth; place on rack in oven. Heat oven to 350°F.
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.
Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
Add egg yolks, lemon zest and lemon juice; continue beating until well mixed.
Add flour, salt and milk. Beat at low speed until well mixed.
Gently fold in beaten egg whites.
Pour mixture into ungreased 8-inch square baking dish or 1 1/2-quart round casserole. Place baking dish into roasting pan with water.
Bake 40-45 minutes or until golden brown.
Remove baking dish from water; cool 10 minutes.
Sprinkle with powdered sugar to serve.
No special items needed.