Meyer Lemon Pudding Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light self-saucing dessert with airy cake on top and bright lemon curd pudding beneath. Elegant and citrusy with natural flavor. Serve family-style or in individual ramekins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 4 large eggs (separated)
- 2 Tablespoons salted butter (melted and cooled)
- 1 Tablespoon Meyer lemon zest
- 1/3 cup Meyer lemon juice (from about 3 lemons)
- 1 1/4 cups whole milk
- Berries (for topping)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 246mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 90mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.