One More for Lemons

 

Lemon pudding cake is an interesting dessert.  While baking, the filling separates into two layers—on the bottom a creamy lemon pudding and on top a light golden cake.  It makes a delicious dessert, and beautiful enough to impress your family and guests.  And the best part—it’s easy to make.  

With just two tablespoons of flour I like to think it’s also low-cal.  It has even fewer calories when I substitute Splenda for the sugar.   The refreshing citrus flavor is perfect to finish any meal.    

It’s simple and versatile, and if you don’t want to bake it in a soufflé dish, use six individual ramekins.  I’ve made it both ways.   When using the larger dish remember to add a few extra minutes to the baking time. 

If you enjoy lemons, you’ll love these little desserts.  They’re also good made with limes, and they remind me of key lime pie without all the calories.  You’ll like it no matter what you use.   

 

Lemon Pudding Cake

3 large eggs, separated

½ C granulated sugar

2 T flour

1 T grated lemon zest

¼ C fresh lemon juice

1 C milk, whole or low-fat

¼ t salt

Preheat oven to 350º

Set a kettle of water on to boil, and butter a 1½ quart soufflé dish or six 6-ounce ramekins. 

Separate the eggs, and in a large bowl beat together the egg yolks and sugar until the mixture is pale yellow.  Add the flour.  Gradually add the lemon juice and zest and then the milk. 

In a separate bowl with an electric mixer, beat the egg whites with salt until stiff peaks form.  By hand, slowly fold the lemon mixture into the egg whites.  The mixture will be thin. 

Pour the hot water into a large baking pan until it comes up to about one inch of the sides.  Pour the batter in the dish, or divide it among the ramekins.  Set the dish in the water pan.  Carefully place the pan in the center of the oven.  Bake 20 to 25 minutes or until the top is puffed and lightly browned. 

Serve warm or at room temperature.  Top with some whipped cream or a light dusting of powdered sugar. 

Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com