Lemon Pudding Cake
Lemon Pudding Cake is an moderately easy dinner. Made with 3 eggs, separated, 1/4 c. lemon juice (fresh), 1/2 c. milk, 1 tsp. fresh grated lemon rind and 2 tbsp. granulated sugar replacement, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Beat egg yolks until creamy.
Add lemon juice, milk, lemon rind, sugar replacement, salt and flour; beat until thoroughly blended.
In separate bowl, beat egg whites until stiff.
Gently fold egg yolk mixture into egg whites.
Pour combined mixture into well-greased 1-quart baking dish.
Set dish in pan.
Add 1/2 inch water to pan.
Bake at 325Β° for about 30 minutes, until lightly browned and puffy.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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