Lemon Pudding Pie
A tangy and creamy lemon pudding pie with a crisp crust, perfect for citrus lovers and suitable for a refreshing dessert at gatherings or family dinners.
Ingredients
Instructions
- Combine sugar, salt, and flour in a bowl.
- Stir in melted margarine, grated lemon peel, and lemon juice.
- Combine milk and beaten egg yolks separately.
- Add the milk mixture to the lemon mixture and stir well.
- Fold in beaten egg whites gently.
- Pour the mixture into an 8 x 8 x 2-inch baking pan.
- Place small rocks in the bottom of a Dutch oven to elevate the baking pan.
- Pour water 2 inches deep into the Dutch oven.
- Place the baking pan in the Dutch oven.
- Bake for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a gluten-free option, substitute the flour with a gluten-free flour blend. Make sure to fold in the beaten egg whites gently to maintain the airy texture of the pudding. This Lemon Pudding Pie can also be made ahead of time; just allow it to cool completely before refrigerating.
Serving Suggestions
Serve the Lemon Pudding Pie chilled, garnished with whipped cream or a sprinkle of additional grated lemon peel for an extra touch. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For a delightful meal, consider serving it alongside Dian'S Twice Baked Potatoes for a balanced dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 15-20 seconds, or until warmed through. Avoid reheating the entire pie at once to prevent texture changes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Pie contains roughly 407 calories, with 23g protein, 16g carbohydrates, and 28g fat. It is an excellent source of protein (46% of the Daily Value), iron (29% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1065mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice will enhance the flavor of your Lemon Pudding Pie significantly. Just ensure you strain it to remove any seeds. Freshly grated lemon peel will also add a vibrant zest to the dish.
What can I substitute for milk in this recipe?
If you're looking for a dairy-free option, almond milk or coconut milk work well as substitutes. Just keep in mind that using non-dairy milk may slightly alter the flavor and texture, but it will still yield a delicious pie.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools. Keep an eye on it, as baking times can vary slightly based on your oven's calibration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).