Lemon Pudding

Great one its own, or as a filling in a yellow or white layer cake.

Lemon Pudding

Anne-Frank Ching
Great on its own, or in a filling for a yellow or white layer cake.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4


  • 1 Tbsp butter or margarine
  • 1/2 cup sugar
  • 1 Tbsp brown rice flour
  • 1 Tbsp corn flour
  • 1/8 tsp salt
  • Zest and juice from 1 lemon
  • 1 cup milk
  • 2 eggs separated


  • Cream butter and sugar, add flours, salt, lemon rind & juice, milk and egg yolks.
  • In another bowl, beat egg whites until stiff then fold into batter.
  • Pour into a square glass dish, and place into a larger pan of hot water.
  • Bake at 325°F for 40 minutes (do not overcook). Let cool, then pour into a an air tight container and refrigerate until ready to serve.
Tried this recipe?Let us know how it was!


See also
Edible Potted 'Plants'

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating