Lemon cake top pudding

Yield: 1 Servings

Measure Ingredient
2 tablespoons Softened butter or margarine
1½ cup Sugar
⅓ cup Flour
¼ teaspoon Salt
½ cup Fresh lemon juice
1 teaspoon Grated lemon peel
3 \N Eggs; separated
1¼ cup Milk

Mix butter and sugar. Add flour, salt, lemon juice and lemon peel. Stir in beaten yolks of eggs, mixed with milk. Fold in stiffly beaten whites of eggs. Pour into custard cups (about 8) or single dish. Set in pan of water and bake 45 minutes at 375 degrees or until nicely browned on top. When done, each serving will contain delicious lemon custard at bottom, tender lemon cake at top. Grand either warm or cold. Serves 8.

Posted to Bakery-Shoppe Digest V1 #441 by Pamela Morrisson <pmorrsn@...> on Dec 06, 1997

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