Best Lemon Pudding Cups Recipes

LEMON PUDDING CAKE CUPS

Lemon Pudding Cake Cups image

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1/8 teaspoon salt
1/2 cup 2% milk
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 large egg white

Steps:

In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture. , Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.

Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 210mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON PUDDING CUPS

Lemon Pudding Cups image

Love lemon? This delightful dessert from Dolly Jones of Highland, Indiana is sure to satisfy. "This recipe is a favorite from my mother's church cookbook," notes Dolly. The sherbet-gelatin mixture, with little flecks of lemon peel, is light and creamy. With a dollop of reduced-fat whipped topping, the fast-to-fix cups are attractive enough to serve guests.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 package (.3 ounce) sugar-free lemon gelatin
2 cups boiling water
1 pint lemon sherbet, softened
1 tablespoon lemon juice
1 tablespoon grated lemon zest
6 tablespoons reduced-fat whipped topping

Steps:

In a large bowl, dissolve gelatin in boiling water. Slowly stir in the sherbet, lemon juice and lemon zest. Pour into six dessert cups. Cover and refrigerate overnight. Garnish with whipped topping.

Nutrition Facts : Calories 84 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate, Fiber 1g fiber), Protein 1g protein.