Lemon Pudding Cake Cups

Total Time Prep: 10 min. Bake: 35 min. + cooling

Yield 2 servings

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

Ingredients

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1/8 teaspoon salt
1/2 cup 2% milk
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 large egg white

Directions

In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture.
Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish.
Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.

Nutrition Facts

1 each: 230 calories, 4g fat (2g saturated fat), 111mg cholesterol, 210mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 6g protein.

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

Recipe Creator