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Pudding: Lemon Pudding Cake

Source of Recipe

Jo Anne Merrill


List of Ingredients

1/4 teaspoon salt
2 eggs separated
1 teaspoon lemon peel grated
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/2 cup flour


Recipe

Heat oven to 350ºF. Beat egg whites until stiff peaks form; set aside. Beat egg yolks; blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Gently fold in egg whites. Pour into ungreased 1 quart casserole. Place casserole dish in pan of very hot water, 1-2 inches deep. Bake 45 to 50 minutes. Serve hot or warm.