Lemon Cracker Pudding Recipe


Difficulty LevelEasyHealth IndexAverage


 Coarse cracker crumbs2⁄3 Cup (10.67 tbs)
 Sugar1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Lemon juice3 Tablespoon
 Grated lemon rind1⁄2 Teaspoon
 Milk2 Cup (32 tbs), scalded
 Melted butter2 Tablespoon
 Eggs2 , separated

Nutrition Facts

Serving size: Complete recipe

Calories 1495 Calories from Fat 444

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 27.2 g135.8%

Trans Fat 0 g

Cholesterol 532.7 mg177.6%

Sodium 1497.9 mg62.4%

Total Carbohydrates 244 g81.3%

Dietary Fiber 1.2 g4.7%

Sugars 226.9 g

Protein 30 g59.8%

Vitamin A 34.2% Vitamin C 39.9%

Calcium 62.5% Iron 17.5%

*Based on a 2000 Calorie diet


Combine cracker crumbs, 3/4 cup of the sugar, salt, 2 tablespoons of the lemon juice and the rind, and add slowly to scalded milk, stirring constantly.
Stir in melted butter and beaten egg yolks.
Pour into greased 4-cup baking dish and bake in a moderately slow oven (325° F.) for 45 minutes.
Remove from oven; cover with meringue made by beating whites of eggs until stiff, gradually adding the remaining 1/4 cup of sugar and the tablespoon of lemon juice.
Return to oven.
Bake at moderate (350° F.) until meringue is delicately brown (12 to 15 minutes).
Serve warm or chilled.