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Lemon Cheese Pudding

From Raewyn’s recipes

Lemon Cheese Pudding

Raewyn Murray
Cook Time 40 minutes


  • 1 Tbs. butter
  • ½ breakfast cup sugar
  • juice & grated rind of 1 lemon
  • 2 Tbs. flour
  • 1 breakfast cup milk
  • pinch of salt
  • 2 eggs separated


  • Cream butter & sugar; add flour, salt, rind & juice, then the milk & egg yokes. Lastly fold in the stiffly beaten egg whites. Pour into greased pie dish and place in pan of cold water. Bake 160ºC (325ºF) for 40 minutes (do not overcook).

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