Recipe Courtesy of www.MarthaStewart.com
This soufflé-like dessert hails from one of my favorite Martha Stewart cookbooks, Martha Stewart’s Healthy Quick Cook. Published in 1997, it is one of my go-to cookbooks for seasonal, healthy dinners because of its unique recipe ideas and fabulously elegant photos. This light and airy, lemon-flavored dessert has very little flour which gives it a pudding-like filling, but with the addition of egg whites into the mix, it rises just slightly and becomes a bit cakey, but more airy like a soufflé. It was the perfect ending to a dinner of herbed fish fillets, a celery root and apple puree, and steamed spinach with lemon. A cookbook worth investing in and a wonderful Fall menu to begin with.
(To view this recipe, click on the following link: http://www.marthastewart.com/1049938/lemon-pudding-cake)
‘Lemon Pudding Cake’
Ingredients:
- http://www.marthastewart.com/1049938/lemon-pudding-cake
Directions:
Tagged: dessert, egg whites, lemon dessert, lemon pudding cake, Martha Stewart, Martha Stewart's Healthy Quick Cook, pudding cake, Raspberries, souffle
I have made this for years but in A Cook’s Tour of Shreveport Cookbook(junior League) 1964 it is called Lemon Cups. They are cooked in small Pyrex dishes. I used to make them for your Dad because he loved lemon so. I believe I took your mother some after her surgery last year. So neat the way it makes cake and pudding.😋
Yum. That was so ‘sweet’ of you! (pun intended…ha)Yes, we are a lemon-loving family; perhaps it’s in our genes. Definitely my favorite dessert flavor. Would you mind sharing your lemon cup recipe?
The recipe varies a little.
I e-mailed it to you.