RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4225
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| Recipe Name: |
Lemon Pudding Cake** - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Cream butter and sugar. Add yolks, lemon juice and rind. Add flour and milk. Beat well. Fold in beaten stiff egg whites. Pour into greased casserole and place in a pan of water.
Bake at 350 degrees for 40 to 50 minutes. |
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| Nutrition per Serving: |
| Calories: |
223 |
Total Carbs: |
35.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
70.3 |
Fat: |
9.3 |
Protein: |
2.17 |
| Fiber: |
0.83 |
Sodium: |
25.17 |
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