Recipe by syl
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
egg yolks, well beaten
1 1/2 teaspoons
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 14
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
These Tart Lemon Triangles are an elegant and quick dessert.
See how to make light, lemony cupcakes from scratch.