Directions:
- . Preheat oven to 350 degrees. 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 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.
- Serves 4-6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.88 Kcal (527 kJ) | ||
| Calories from fat | 22.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 4% | |
|---|---|---|---|
| Cholesterol | 93.82mg | 31% | |
| Sodium | 149.87mg | 6% | |
| Potassium | 111.81mg | 2% | |
| Total Carbs | 21.65g | 7% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 65mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.47 Kcal (538 kJ) | ||
| Calories from fat | 23.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Cholesterol | 95.74mg | 31% | |
| Sodium | 152.94mg | 6% | |
| Potassium | 114.11mg | 2% | |
| Total Carbs | 22.1g | 7% | |
| Sugars | 19.4g | 76% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 4.83g | 9% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 66.4mg | 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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