Lemon pudding cake #2

Yield: 12 Servings

Measure Ingredient
2 \N 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

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, .

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