Lemon Pudding Cake Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of cake and pudding that bakes up with a crispy, pie-crust-like top concealing a tender lemon cake and creamy pudding beneath. It's elegant but simple, with bright citrus flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggs (separated)
- 1 cup white granulated sugar
- 3 Tablespoons cake flour (*see Note 1 below)
- 1/8 teaspoon fine table salt
- 1 cup milk (whole milk recommended *see Note 2 below)
- 2 teaspoons lemon zest (well-packed)
- 3 Tablespoons lemon juice
- 2 Tablespoons white granulated sugar
- 1 teaspoon lemon zest (well-packed)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 128mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 87mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.