Lemon custard pudding cake

Yield: 1 servings

Measure Ingredient
6 tablespoons All-purpose flour
6 tablespoons Butter or margarine, melted
2 cups Sugar, divided 4 eggs, separated
1½ cup Milk Grated peel of 1 lemon
2 tablespoons Fresh lemon juice Confectioners' sugar

In a large mixing bowl, combine flour, butter and 1-½ cups sugar.

Beat egg yolks;add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining ½ cup sugar while beating. Fold into batter. Pour into a greased 2-qt. baking dish or individual ramekins.

Place in a shallow pan of hot water and bake at 350! for 55-60 minutes or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top.

Yield: 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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