Serves: 6
Total Calories: 177
Preheat oven to 375°. Combine 1/2 cup sugar with flour, baking powder, and salt. Beat egg yolks until light; add lemon juice, zest, butter, and milk. Set aside. Beat well with a spoon. Stir in dry ingredients until smooth. Beat egg whites until foamy; gradually beat in remaining 1/4 cup sugar until stiff, but not dry. Fold into flour mixture.
Transfer mixture to a 1-quart baking dish. Put baking dish in a larger pan filled with warm water. Bake at 375° for 40-45 minutes until top is firm and nicely browned.
This Baked Lemon Pudding recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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