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Lemon Pudding

For a classic dessert, serve sweet-tangy lemon pudding with a big scoop of vanilla ice cream or some freshly made whipped...

Lemon Pudding

For a classic dessert, serve sweet-tangy lemon pudding with a big scoop of vanilla ice cream or some freshly made whipped cream. Recipe courtesy of Dinner with Jackson Pollock by Robyn Lea (Assouline.com).

Ingredients

  • 1 Tablespoon butter
  • 1 scant cup sugar
  • 3 eggs, separated
  • 1/3 Cup all-purpose flour
  • Juice of 1 lemon
  • 1 Cup milk
  • Pinch of salt

Directions

Preheat the oven to 350 degrees F. Grease a pudding dish or individual ramekins.

In a bowl, cream together the butter and sugar, add the egg yolks and flour, then the lemon juice, mixing well after each addition. Add the milk slowly. In a separate bowl, beat the egg whites and salt until stiff peaks form; fold into the lemon mixture. Pour the batter into the pudding dish or spoon into ramekins and cover securely. Place the dish or ramekins in a baking pan and add enough boiling water to come halfway up the side of the pudding vessel(s), being very careful not to get any water in the pudding. Bake until the top of the pudding springs back when lightly pressed, 30 to 40 minutes.

Serve warm with sauce from the pudding dish and whipped cream or ice cream.

Nutritional Facts
Servings6
Calories Per Serving230
Total Fat5g8%
Sugar36gN/A
Saturated3g13%
Cholesterol89mg30%
Protein5g10%
Carbs42g14%
Vitamin A69µg8%
Vitamin B120.4µg6.3%
Vitamin C5mg9%
Vitamin D1µg0.2%
Vitamin E0.3mg1.7%
Vitamin K0.4µg0.5%
Calcium62mg6%
Fiber0.5g1.8%
Folate (food)15µgN/A
Folate equivalent (total)33µg8%
Folic acid11µgN/A
Iron0.8mg4.4%
Magnesium9mg2%
Monounsaturated2gN/A
Niacin (B3)0.5mg2.4%
Phosphorus86mg12%
Polyunsaturated0.6gN/A
Potassium105mg3%
Riboflavin (B2)0.2mg12.4%
Sodium97mg4%
Sugars, added33gN/A
Zinc0.5mg3.3%