Directions:
- Preheat oven to 350ºF. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. (Dish towel prevents cups from sliding when moving the roasting pan.)
- In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and lemon zest.
- With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
- Divide batter among prepared custard cups, place baking dish in oven and fill with boiling water to reach halfway up sides of cups.
- Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.
- Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.15 Kcal (675 kJ) | ||
| Calories from fat | 58.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 10% | |
|---|---|---|---|
| Cholesterol | 104.39mg | 35% | |
| Sodium | 150.41mg | 6% | |
| Potassium | 112.99mg | 2% | |
| Total Carbs | 21.65g | 7% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 156.6 Kcal (656 kJ) | ||
| Calories from fat | 56.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 101.44mg | 35% | |
| Sodium | 146.16mg | 6% | |
| Potassium | 109.8mg | 2% | |
| Total Carbs | 21.04g | 7% | |
| Sugars | 18.48g | 76% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 4.65g | 10% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 64.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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