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H3 Recipe: Lemon Pudding Cake

Hilton Head Health healthy meals

In honor of Friday’s Gourmet Dinner, here is a mouth-watering dessert recipe to celebrate the end of your week!


LEMON PUDDING CAKE from the H3 Kitchen

This light and delicious dessert is one of our most requested recipes.  The cake batter rises like a souffle, leaving a layer of lemony liquid on the bottom.  Use a ‘microplane’ style tool to grate super fine lemon rind.  The water bath creates a humid oven so the cake won’t over-brown or dry out during baking.



– 1/3 cup fresh lemon juice (appx. 3 lemons)

– 1 tablespoon micro-grated lemon peel

– 1 cup skim milk

– 2 eggs, room temperature, separated

– 1/4 tsp salt

– 1/2 + 1/4 cups sugar

– 3 tablespoons unbleached white flour

– 1 tablespoon butter

– Spray oil



– Preheat oven to 375 degrees F. (do not use convection)

– Lightly spray-oil six, 6-ounce custard cups and place them in a high sided baking dish

– Measure and/or prepare each ingredient and reserve

– Place egg whites in a medium-small bowl, add salt and beat with an electric mixer at high speed, gradually adding 1/2 cup sugar, one tablespoon at a time, beating to a stiff-peak meringue.  Reserve

– Place egg yolks in larger bowl and whisk remaining 1/4 cup sugar

– Whisk lemon peel, lemon juice, milk, flour, and melted butter in to the egg yolk mixture to form a batter

– Whisk half of the reserved meringue into the batter

– Using a rubber spatula fold in the remaining meringue

– Ladle 1/3 cup batter into prepared custard cups

 – Pour boiling water into the baking dish to half way up the sides of the cups (making a bain marie)

– Bake 40 – 45 minutes until pudding tops are crackled and lightly golden

– The cake will collapse a bit as it cools

– Serve ASAP with a dustin of powdered sugar


Number of Servings: 6

Calories: 130

Fat grams: 3.5 g

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