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    Lemon Pudding Cake


    Source of Recipe


    Internet

    List of Ingredients




    Nonstick vegetable spray
    1/4 cup all-purpose flour
    3/4 cup sugar, divided
    1 cup milk 3 large eggs, separated
    Grated zest of 2 lemons
    1/4 cup fresh lemon juice
    1/2 teaspoon vanilla extract
    1/4 cup unsalted butter, melted
    Pinch of salt

    Recipe



    Preheat oven to 325 degrees. Lightly coat a 2-quart baking dish with nonstick vegetable spray.

    In a large bowl, sift together the flour and 1/2 cup of the sugar.

    In a medium bowl, mix together the milk and egg yolks. Mix in the lemon zest, lemon juice, vanilla and butter. Mix in the flour-sugar mixture. Set aside.

    In a separate bowl, whisk the egg whites and salt on high speed with an electric hand mixer until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup of sugar. Continue to whisk on high speed until the egg whites form soft peaks.

    Fold a quarter of the egg whites into the milk and yolk mixture. Fold in the rest of the whites. Pour the batter into the baking dish and set it in a roasting pan. Add enough hot water to come halfway up to the sides of the baking dish.

    Bake for 30 minutes, until the top layer is set and light golden.


 

 

 


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