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Fannie Farmer's Lemon Pudding Cake

Source of Recipe


Recipe courtesy of Roger Page






List of Ingredients



• 1 cup sugar
  
• 1/8 tsp salt
  
• 1/4 cup all-purpose flour
  
• 4 Tbsp butter, melted
  
• 1/3 cup freshly squeezed lemon juice
  
• Grated zest of 1 lemon
  
• 3 eggs, separated
  
• 1-1/2 cups whole milk
  
• .
  
• Whipped cream
  






Instructions



1. Preheat oven to 350 degrees (F). Butter an 8-inch square baking pan.
   
   
2. Combine 3/4 cup of the sugar with the salt and the flour in a mixing bowl. Stir. Add the melted butter, lemon juice, zest and egg yolks and stir until thoroughly blended. Stir in the milk.
   
   
3. Beat the egg whites in a bowl with the remaining 1/4 cup sugar until soft and creamy and holds stiff peaks when the beaters are removed. With a rubber spatula, gently fold the beaten egg whites into the lemon mixture. Pour into the buttered baking dish.
   
   
4. Carefully set the dish in a larger pan, at least 2 inches deep, and pour in water to come halfway up the sides of the baking dish. Bake for 45 minutes.
   
   Serve warm or chilled, topped with whipped cream.