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."
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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
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