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    Pudding: Lemon Custard Pudding Cake


    Source of Recipe


    Taste of Home

    Recipe Introduction


    Recipe by: Deborah Hill, Coffeyville, Kansas. "This recipe originated in a 1949 cookbook that my mom had thrown out, but I fished out of the trash can and saved! I was only 10 then, but already had an interest in cooking."

    List of Ingredients




    6 tablespoons all purpose flour
    6 tablespoons butter or margarine, melted
    2 cups sugar, divided
    4 eggs, separated
    1 1/2 cups milk
    grated peel of 1 lemon
    2 tablespoons fresh lemon juice
    powdered sugar

    Recipe



    In a large mixing bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2 quart baking dish or into individual ramekins. Place ina shallow pan of hot water and bake at 350ºF for 55-60 minutes or until lightly browed. Serve warm or chilled with powdered sugar dusted on top. Serves 6-8.
 

 

 

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