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Applesauce Lemon Meringue Pudding Recipe
|Unsweetened applesauce||500 Milliliter (2 Cups)|
|Eggs||3 , separated|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Grated lemon rind||1⁄2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Cream of tartar||1 Pinch|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Slivered almonds/Chopped hazelnuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 973 Calories from Fat 248
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 249.8 mg10.4%
Total Carbohydrates 160 g53.3%
Dietary Fiber 11.4 g45.7%
Sugars 134.1 g
Protein 25 g49.5%
Vitamin A 14.7% Vitamin C 16.9%
Calcium 15.8% Iron 21.3%
*Based on a 2000 Calorie diet
Beat together egg whites and cream of tartar until soft peaks form.
Blend in sugar, beating constantly until meringue is stiff and glossy.
Fold half the meringue into applesauce mixture and transfer to 9 inch square (2.5 L) cake pan.
Set pan in large roasting pan and pour in enough boiling water to come halfway up sides of cake pan.
Over high heat, bring water in roasting pan back to boil.
Spread remaining meringue in thin layer over applesauce mixture.
Sprinkle with nuts.
Set cake pan and roaster in 325Â°F (160Â°C) oven and bake for 30 minutes or until meringue and nuts have browned.
Serve immediately while meringues is still puffed.