Lemon Puff Pudding

READY IN: 1hr 5mins
Recipe by laurenpie

From C&H Sugar bag: "Delicate cake on top of refreshing lemon sauce." I omitted the lemon rind and used bottled lemon juice, and the flavor was pleasantly mild. I think this dessert would be better cooked (and served) in six 6-oz ramekins (decrease cooking time).

Top Review by Boomette

wow this lemon puff pudding is so good. Great taste of lemon. In the first batter, I used 1/2 cup of splenda. And with the egg whites, I used the 1/2 cup of sugar. That way I was able to cut the calories from all the sugar. This is a light dessert, so yummy. Thanks laurenpie :) Made for PAC Spring 2013

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Cream butter, 1/2 cup sugar and flour in mixing bowl. Add egg yolks, beat well. Stir in lemon rind, juice and milk.
  3. Add salt to egg whites and beat until stiff; gradually beat in remaining 1/2 cup sugar; fold into first mixture.
  4. Pour into 1-1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1" deep. Bake in 325 degree oven for 50-60 minutes, checking often to avoid burning top of cake.
  5. Serve warm.

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