Lemon Pudding

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

Lemon Pudding
Prep time:
Cook time:
Total time:
Serves: 4
Great on its own, or in a filling for a yellow or white layer cake.
  • 1 Tbsp butter or margarine
  • ½ cup sugar
  • 1 Tbsp brown rice flour
  • 1 Tbsp corn flour
  • ⅛ tsp salt
  • Zest and juice from 1 lemon
  • 1 cup milk
  • 2 eggs, separated
  1. Cream butter and sugar, add flours, salt, lemon rind & juice, milk and egg yolks.
  2. In another bowl, beat egg whites until stiff then fold into batter.
  3. Pour into a square glass dish, and place into a larger pan of hot water.
  4. 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.



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