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Healthy Recipe: Gluten-Free Lemon Pudding Cake


2 Lemons, medium sized squeezed and zested

2 Eggs, separated

1/4 teaspoon Salt

3/4 cup Sugar

1 cup Skim milk

3 Tablespoons Gluten free all-purpose flour

1 Tablespoon Butter, melted


  • Preheat oven to 350° F.
  • Grease six 6-ounce custard cups.
  • Finely grate lemon peel to measure one tablespoon.
  • Squeeze juice from lemons to measure 1/3 cup; set aside.   
  • In a small bowl, beat egg whites and salt until soft peaks form with a mixer at high speed.
  • Gradually sprinkle in 1/2 cup sugar, beating until the sugar completely dissolves and whites stand in stiff peaks
  • In a large bowl, beat egg yolks at medium speed with the remaining 1/4 cup sugar until blended.
  • To the large bowl add the lemon peel, lemon juice, milk, flour, and butter. Beat until well mixed; occasionally scrape the sides of the bowl with a rubber spatula to ensure everything is incorporated.
  • Using a rubber spatula, gently fold the beaten egg whites into the egg yolk mixture until just mixed.
  • Carefully pour batter into the prepared custard cups.
  • Set custard cups in a 13” by 9” baking pan; place on oven rack.
  • Fill baking pan with boiling water to reach halfway up the sides of the custard cups.
  • Bake for 40-45 minutes or until pudding tops are golden and firm (pudding separates into cake layer on top and sauce layer underneath).
  • Cool pudding in the custard cups on a wire rack. 

Number of servings: 6

Serving size: 1pudding cup

Calories: 130

Fat grams: 3.5

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