Lemon Pudding Cake Diabetic Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Beat egg yolks til creamy.
• Add lemon juice, milk, lemon peel, sugar substitute, salt and flour.
• Beat to blend thoroughly.
• Stiffly beat egg whites.
• Gently fold egg yolk mixture into egg whites.
• Pour mixture into 1 qt well greased baking dish.
• Set dish in pan and add 1/2 inch of water to the pan.
• Bake 350F 30 mins or til lightly browned and puffy.
• to MICROWAVE:.
• cook on defrost 15-17 minutes. Turn dish 1/4 turn every five minutes.

Steps:

• Whisk all ingredients in a medium saucepan on low heat.
• Bring to a simmer, stirring constantly.
• Cook until mixture starts to thicken, 3 or 4 minutes.
• Pour into cups and chill 2 or 3 hours.

Steps:

• Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
• In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
• Whip the egg whites until soft peaks form, then gently fold them into the batter.
• Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.