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Lemon Pudding Cake
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Yield: 8 servings
Source: Borsten Family Recipe
Comments: This recipe is made like a custard, cooked in a pan of water. I renovated it with Licia's help from 6 HU to 4 HU by eliminating 2 egg yolks, 1/3 of the original sugar, and using 2% milk. The batter separates into cake (top) and pudding (bottom). Be careful not to overcook so the pudding will be the right consistency. You could top it with mint leaves although my family loves the lemon-y flavor. Licia also suggested serving in individual ramequins which worked well, instead of the loaf pan.
INGREDIENTS:
4 egg whites, 2 yolks, separated
3 Tbsp softened butter
2/3 cup sugar
3 Tbsp flour
1/2 tsp salt
1 cup lemon juice
2 tsp grated lemon rind
1 cup 2% milk
INSTRUCTIONS:
- Cream butter.
- Gradually add sugar and whip until fluffy.
- Beat in yolks one at a time.
- Combine dry ingredients (flour, salt).
- Add milk, a small mount at a time.
- Add lemon juice and rind.
- Beat whites into meringue. Fold into lemon mixture.
- Pour into eight ramequins sitting in pan of hot water or a 9 x 4 x 3" deep loaf pan.
- Bake 30 min at 325 or until lightly browned and then 10 min at 350. Bake 40 min at 325 and 10 min at 350 if using loaf pan.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
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