** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Stir
in lemon juice rind, beaten eggs yolks, butter and milk.
4. Beat egg whites
till stiff but not dry; fold into lemon mixture.
5. Pour into buttered 6 cup
casserole.
Place in larger pan, pour in hot water to about 1" depth.
6. Bake
in 350F oven for 40 minutes or till topping is golden brown.
Serve warm.
Comments on Baked Lemon Pudding Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 89.5mg per serving
This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.