LEMON PUDDING CHEESECAKE RECIPES

LEMON PUDDING DESSERT RECIPE: HOW TO MAKE IT

Lemon Pudding Dessert Recipe: How to Make It image

After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 7

Ingredients

1 cup cold butter, cubed
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix

Steps:

Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

Nutrition Facts : Calories 348 calories, FatContent 20g fat (13g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

LEMON PUDDING CAKE RECIPE - NYT COOKING

Lemon Pudding Cake Recipe - NYT Cooking image

A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.

Provided by Julia Moskin

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

4 large eggs, separated
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups whole milk

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.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 2 grams, CarbohydrateContent 34 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 173 milligrams, SugarContent 28 grams, TransFatContent 0 grams

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LEMON PUDDING CAKE RECIPE - NYT COOKING

A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving

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.

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In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

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