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    Baked Lemon Pudding


    Source of Recipe


    Cooking Light, June 1994, page 96

    List of Ingredients




    2 egg yolks
    1 cup skim milk
    1 teaspoon grated lemon rind
    3 tablespoons fresh lemon juice
    1 tablespoon margarine -- melted
    2/3 cup sugar -- divided
    5 tablespoons saccharin
    1/4 teaspoon baking powder
    1/8 teaspoon salt
    2 egg whites
    Vegetable cooking spray

    Recipe



    Beat egg yolks at high speed of an electric mixer until thick and pale (about 2 minutes). Gradually add skim milk, lemon rind, lemon juice, and melted margarine; beat well. Combine 1/3 cup sugar, flour, and next 2 ingredients. Add flour mixture to egg yolk mixture, and beat well. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.

    Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Pour mixture into a 1-quart casserole coated with cooking spray, and place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 375ºF for 45 minutes or until top is set. Remove dish from water, and serve warm. Yield: 4 servings

 

 

 

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