Halloween and Thanksgiving are perfect times to serve pumpkin cupcakes. My family, including the little ones, adores the cupcakes I bake for practically every holiday. I received this dish from one of my school teachers, and I adored it.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ½ tablespoons all-purpose flour
- ⅔ cup sugar
- 2 tablespoons butter, softened
- 3 tablespoons lemon juice
- 2 egg yolks, beaten
- ⅔ cup milk
- 2 egg whites
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
- Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 89 mg |
| Sugars | 36 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written. DELICIOUS!!!! Hubs really liked it, it was super easy to make. Turns out very “fancy” looking, like you took hours making it. Love. Next time I will double the recipe because it doesn’t make very much.
I did make this and it was delicious. It was quick and easy.
This is delicious! I followed suggestions to reduce the sugar slightly, bump up the lemon juice, add the zest, and sprinkle raw sugar on top. Perfect timing for my small souffle’ dish, looks beautiful, and tastes great!
I have a Meyer lemon tree that I love and try to incorporate into recipes as often as possible. The first time I made this, I was thinking it wasn’t lemony enough, so I added about a tsp more of juice and tsp of zest, no other changes to the recipe … it was perfect and delicious! The only advice I would give is to watch it in the oven, because it will become too brown quickly. I have made it two more times and doubled the recipe, exactly, and added 2 teaspoons zest, and more juice, and came out perfect. My family, friends and husband all love it! Just the way it is written with a little more lemony flavor, and it is the perfect recipe. Thanks to you and your Grandpa for the great recipe!
Very good but next time I will use more milk, probably 1 1/4 cups. It would be bette with more sauce.
Just what I was looking for to recreate a favourite pudding from childhood!
I have made this twice now and I love the taste. I just don’t know what I am doing wrong that mine comes out with no pudding on the bottom. I seem to have cake on top and then a layer that is solid on the bottom. I think next time I will cook it until just starting to brown, and see what that does.
It was okay — I have to give it points for the availability of recipe ingredients. In terms of taste, it was intensely sweet and tart at the same time. Even my lemon-dessert-loving son only got through half of his portion. I don’t think I would make it again, personally, but I certainly wouldn’t discourage others from making it. Just not my cup of tea.
This was a delicious white cake with a lemon pudding bottom. Very easy to make. A light enjoyable dessert. Followed the recipe as is (only I doubled it). As another reviewer stated my also was browned on top when it was cooked through.
These proportions are definitively for TWO people and not 4, as you have to try a second piece ! VERY good and light ! Used half of the sugar for a better diet and was still making a yummy dessert (we had it cold). I’m sure too that lemon lovers would prefer 4 instaed of 3 tablespoons of lemon juice.
Perfection! I’ve made this recipe a number of times since first seeing it a few weeks ago (making it again today)! It is just so light, with just enough sweetness/tartness to create the right balance. The perfect end to a delicious meal!
The picture is horrible and dose not inspire you to want to make this but I did anyways go figure. I made it with fresh squeezed orange juice and added some orange zest as well to it and it came out very good. Made a test run today am making it again tomorrow and serving it hot with plain Greek yogurt on top with a little honey and orange zest mixed in should taste as good as it will look. Will post pic
A little too sweet for me, but better chilled. I would like to try it with a little less sugar, in custard cups with whipped cream, strawberries and a mint leaf on top!
Made it. Liked it. Husband, son and grand daughters liked it. But not quite what I wanted. I thought it would have a nice self sauce .
So quick and easy! I really enjoyed the taste!
Really good, quick and easy too. I used the juice from a whole large lemon and topped up with some extra from a bottle. Turned out really well.
The cake part on top was nice, sponge-cakey, but the “pudding” on the bottom was soupy and sickeningly sweet. This is not for me.
I wasn’t very impressed with this. The texture of the two layers is a little odd… The bottom layer reminds me of warm egg yolks with a hint of lemon.
I didn’t cook it long enough, so don’t be afraid to let it get brown. I used almond milk. Worked fine! And was fairly easy to put together.
It is less a pudding and more cake or flan. I like my lemon stuff more zingy-tart. I even added lemon zest and I found more sweet than tart. Oh well. It wasn’t bad, but not to my taste.
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time.