Directions:
- Pudding-.
- Combine sugar, flour and salt in large bowl.
- Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
- Beat egg whites in a small bowl until stiff peaks form.
- Fold into lemon mixture.
- Pour into lightly greased 8 cup baking dish.
- Place dish in larger pan and fill with hot water to 1 inch depth.
- Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
- Serve warm with raspberry sauce.
- Sauce-.
- Press raspberries through sieve to remove seeds and puree berries.
- Combine raspberry puree and corn starch in a small saucepan.
- Cook, stirring constantly, over medium heat until mixture boils and thickens.
- Spoon warm sauce over individual servings of pudding.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.82 Kcal (690 kJ) | ||
| Calories from fat | 23.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Cholesterol | 90.07mg | 30% | |
| Sodium | 161.95mg | 7% | |
| Potassium | 83.8mg | 2% | |
| Total Carbs | 30.04g | 10% | |
| Sugars | 21.13g | 85% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 195.23 Kcal (817 kJ) | ||
| Calories from fat | 27.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 4% | |
|---|---|---|---|
| Cholesterol | 106.69mg | 30% | |
| Sodium | 191.83mg | 7% | |
| Potassium | 99.26mg | 2% | |
| Total Carbs | 35.59g | 10% | |
| Sugars | 25.03g | 85% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 6.85g | 12% | |
| Vitamin C | 6.4mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.1mg | 2% | |
* 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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