Lemon Puff Pudding(An Oldie)
Lemon Puff Pudding is a light, fluffy dessert with bright lemon flavor, perfect for those who enjoy citrusy, airy sweet treats suitable for any occasion.
Ingredients
Instructions
- Cream margarine, flour, and 1/2 cup sugar in a mixing bowl.
- Add egg yolks and beat well.
- Stir in lemon juice and milk.
- Add salt to egg whites and beat until stiff.
- Gradually beat in remaining 1/2 cup of sugar.
- Fold the egg whites into the first mixture.
- Pour into a 1 1/2-quart buttered baking dish.
- Set in a shallow pan containing boiling water 1-inch deep.
- Bake at 325°F for 1 hour.
- Cool and serve with whipped cream or plain.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until very stiff peaks form before folding them into the mixture. If you don't have margarine, you can substitute with unsalted butter for a richer flavor. For a twist, try adding a teaspoon of vanilla extract or a splash of limoncello to enhance the lemon flavor. Browse more American recipes for delightful desserts.
Serving Suggestions
Serve the Lemon Puff Pudding warm or chilled, topped with a dollop of freshly whipped cream for added richness. It pairs beautifully with fresh berries or a light fruit salad as a refreshing side. For an elegant touch, consider serving alongside a slice of Fruit And Nut Cake to create a delightful dessert duo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 300°F until warmed through, or microwave in short intervals to avoid overheating. The pudding can be served cold or at room temperature, making it versatile for different settings.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Puff Pudding(An Oldie) contains roughly 356 calories, with 6g protein, 57g carbohydrates, and 12g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and protein.
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 a different type of milk in this recipe?
Yes, you can substitute whole milk with almond, soy, or oat milk for a dairy-free version. Just ensure the milk you choose has a similar consistency to maintain the pudding's texture. Adjust the sugar if using sweetened milk alternatives.
What can I do if I don't have fresh lemons?
If fresh lemons aren't available, you can use bottled lemon juice as a substitute. However, fresh lemon juice provides a brighter flavor. Use about 2 tablespoons of bottled juice per lemon required in the recipe, and consider adding a bit of lemon zest for extra flavor.
How can I tell when the pudding is done baking?
The pudding is done when it has puffed up and the top is lightly golden. It should also be set in the center; a knife inserted should come out clean. Remember that it will continue to cook slightly as it cools, so avoid overbaking.
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).