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Lemon Custard Pudding Cake Categories: cakes, desserts 6 tablespoon all-purpose flour 6 tablespoon butter or margarine, melted 2 cup sugar, divided 4 eggs, separated 1 1/2 cup milk grated peel of 1 lemon 2 tablespoon fresh lemon juice confectioners' su; gar In a large mixing bowl, combine flour, butter and 1-1/2 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 1/2 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 Yield: 1 servings |
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