Lemon Pudding Cake

11 ingredients
4 steps

Ingredients

  • 3 large egg whites
  • 2/3 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 2 large egg yolks
  • 4 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter or stick margarine, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons sifted powdered sugar

Directions

  1. 1
    Preheat oven to 325°.
  2. 2
    In a large bowl, beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.
  3. 3
    Combine flour and remaining sugar in a medium bowl; add milk, egg yolks, and lemon rind, stirring with a whisk until smooth. Stir in lemon juice, butter, and vanilla. (Batter will be very thin.) Add about one-fourth batter to beaten egg whites, stirring well. Stir remaining batter into egg white mixture.
  4. 4
    Pour mixture into an 8-inch square baking dish coated with cooking spray. Place dish in a 13- x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 45 minutes or until lightly browned and sides begin to pull away from the pan. Let stand in pan 5 minutes. Remove dish from pan; let cool 15 minutes. Sprinkle top with powdered sugar; serve warm.

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