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Lemon Pudding Cake

4eggs, separated
2 cupsmilk
1 1/2 cupssugar
1/2 cupall-purpose flour
1/2 cupfresh lemon juice
1 teaspoonlemon zest
1/4 teaspoonsalt
whipped cream, for garnish
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Lemon Pudding Cake - Equipment List

Hand Mixer
Zester

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Lemon Pudding Cake - Instructions

Preheat the oven to 350 F.

In a stand mixer fitted with the whisk attachment, beat the egg whites until stiff
peaks form; reserve.

Combine the egg yolks, milk, sugar, flour, juice, zest and salt. Beat until smooth,
about 3 minutes. Fold in egg whites. Pour the mixture into an ungreased 12- x 8-inch
baking dish. Place the dish in a roasting pan. Pour 1 inch of very hot water into the
roasting pan, creating a hot water bath for the baking dish. Bake for 45 minutes,
until bubbling at the edges and browned on top. Remove the baking dish from the
roasting pan.

Serve warm or cool. Top with whipped cream.

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Lemon Pudding Cake - Instructions Continued


Serves 6

CHEFS™ Kitchen

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