Lemon pudding cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; separated | |
| 1 | teaspoon | Grated lemon peel |
| ¼ | cup | Lemon juice |
| ⅔ | cup | Milk |
| 1 | cup | Sugar |
| ¼ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
Directions
From: "Denise R. Jones" <DRJBUDDY@...> Date: Thu, 22 Aug 1996 22:11:06 -0400 Here is a recipe for lemon pudding cake. It comes from the Betty Crocker Cookbook.
Heat oven to 350. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.
EAT-L Digest 22 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .