Lemon Dainty Recipe - Allrecipes.com
Lemon Dainty Recipe

Lemon Dainty

Recipe by  

"A light lemon dessert! Delicious! I usually double the recipe and bake it in ramekins. My mother used to make this and it has been a favorite with our family or anyone we serve it to."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
  3. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture; pour into a 1-quart baking dish.
  4. Set baking dish in a baking pan. Pour water into baking pan to make a 1-inch deep water bath around baking dish.
  5. Bake in the preheated oven until set in the middle, about 50 minutes. Serve warm or cold.
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Reviews More Reviews

Feb 26, 2014

As this recipe's first reviewer, I'm happy to give it an enthusiastic "two thumbs up." This recipe for the classic "Lemon Pudding Cake," which I first made decades ago, is very basic and very reliable. It bakes into a delicately lemon flavored cake layer on top to reveal custardy goodness beneath it. Since this includes no butter, I went with reduced fat milk rather than skim but made no other changes. I think the baking time, at 50 minutes, is far too long, tho' admittedly individual ovens may vary. I would recommend the more traditional baking time of 25-35 minutes (and even less for ramekins). You can always add more time, but you can't undo it if you bake it too long! I might also suggest that the water used for the water bath be very hot, if not boiling.

Jul 24, 2015

An easy to make 4 star dessert. I used whole milk because i had it around, but otherwise I followed the recipe. The top layer is like a light lemon cake and at the bottom is a gooey lemon custard. Great served warm with some cold lemon ice cream. The recipe isn't clear, but use ramekins. This would not hold up well if scooped out of a large baking dish. Also, this reheats very well in the microwave. It took 60 seconds for me, but microwaves vary. If you want a strong lemon flavor I would recommend increasing the zest and/or juice. The lemon flavor is mild to medium


2 Ratings

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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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