Very Lemony Pudding Cakes

Total Time
39 min
9 min
30 min
If lemon is your thing then this dessert is perfect for you.


unsalted butter

3 Tbsp, softened


1 cup(s)

lemon zest

2 Tbsp

regular liquid egg substitute

½ cup(s)

fat free sour cream

1 cup(s)

fresh lemon juice

cup(s), (about 3 lemons)

all-purpose flour


egg white(s)

3 large

table salt

¼ tsp

powdered sugar

1 Tbsp


  1. Preheat the oven to 350°F. Spray eight 5-ounce ramekins or 6-ounce custard cups with nonstick spray.
  2. With an electric mixer on medium speed, beat the butter in a medium bowl until creamy, about 2 minutes. Add the granulated sugar and lemon zest and beat until light and fluffy, about 1 minute. Beat in the egg substitute; reduce the speed to low. Add 1⁄2 cup of the sour cream, 3 tablespoons of the lemon juice, and 3 tablespoons of the flour, beating just until smooth. Add the remaining 1⁄2 cup of sour cream and the remaining lemon juice and flour; beat until smooth. Set aside.
  3. With clean beaters and the mixer on medium speed, beat the egg whites and salt in a medium bowl just until stiff peaks form. With a rubber spatula, fold the beaten whites, one-half at a time, into the lemon mixture, just until no streaks of white remain.
  4. Divide the mixture among the ramekins; place in a 9 x 13-inch baking pan. Put the pan in the oven and add enough boiling water to the pan to come 1 inch up the sides of the ramekins. Bake until golden brown and the just set in the center, about 30 minutes. Carefully transfer the ramekins to a rack and let cool about 10 minutes.
  5. Dust the tops of the pudding cakes with the confectioners’ sugar. Garnish each serving with lemon curls (if using). Serve warm. Yields 3/4 cup per serving.


Add Lemon curls (optional)

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