Lemon cake pudding

Yield: 4 Servings

Measure Ingredient
2 larges Eggs
1 cup Hot milk
1 cup Sugar
¼ cup All-purpose flour
1 tablespoon Grated lemon rind
3 tablespoons Fresh lemon juice
\N \N Whipped cream

Beat egg yolks until thick and pale. Gradually stir one-fourth of hot milk into yolks; add to remaining hot milk, stirring constantly. Combine sugar and flour; gradually whisk into milk mixture. Whisk in lemon rind and juice. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased 10-ounce custard cups. Place cups into a 13x9-inch pan. Add hot water to pan to a depth of one inch. Bake at 300F for 40 minutes or until set.

Invert onto serving dishes; serve warm with whipped cream. Yield: 4 servings

NOTES : Recipe from Southern Living Recipe by: Jill Snelson Shaw, Ft. Worth, Texas Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 23, 1998

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