Midwestern Lemon Pudding
A tangy, creamy lemon pudding with a light, fluffy texture perfect for warm or cooled desserts, appealing to citrus lovers and those seeking a comforting treat.
Ingredients
Instructions
- In a small bowl, beat egg yolks with milk, lemon juice, and lemon rind.
- Add sugar, flour, and salt to the yolk mixture and beat until smooth.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold the yolk mixture into the beaten egg whites.
- Butter a 1-quart deep casserole dish.
- Pour the mixture into the prepared casserole.
- Place the casserole into a larger pan in the oven.
- Pour hot water into the larger pan to a 1-inch depth.
- Bake at 325°F for 30 to 40 minutes or until golden.
- Serve warm or cooled, garnished with whipped cream if desired.
Tips & Substitutions
For a lighter texture, ensure the egg whites are whipped to stiff peaks before folding them into the yolk mixture. You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh provides the best flavor. If you prefer a creamier pudding, consider adding a tablespoon of cornstarch to the mixture. This pudding can be made a day ahead for easier serving.
Serving Suggestions
Serve the lemon pudding warm or chilled, topped with a dollop of whipped cream for added richness. It pairs beautifully with a light fruit salad or a scoop of vanilla ice cream. For a delightful contrast, consider serving alongside My Grandmother'S Dark Fruit Cake for a varied dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish and warm in a preheated oven at 300°F for about 10-15 minutes, or until heated through. Avoid microwaving as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Midwestern Lemon Pudding contains roughly 191 calories, with 4g protein, 39g carbohydrates, and 2g fat. It is a good source of vitamin C (12% 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 make this lemon pudding ahead of time?
Yes, this lemon pudding can be prepared a day in advance. Just cover it with plastic wrap and refrigerate. It will set nicely overnight, making it perfect for gatherings or a quick dessert option.
What can I use instead of eggs in this recipe?
For a vegan alternative, try using flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. However, the texture will differ slightly, so be prepared for a denser pudding.
Is it possible to add other flavors to this pudding?
Absolutely! You can infuse the pudding with flavors like orange or lime by replacing some lemon juice with their respective juices and zest. This can create a refreshing twist, similar to the flavors found in Strawberry-Orange Summer Cake.
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).