Lemon Pudding Cake I
This is a family favorite for over 50 years. It makes a sauce on the bottom
- Serves: 8 persons
- 4eggs, separated
- ⅓cup lemon juice
- 1teaspoon lemon zest
- 1tablespoon butter
- 1½ cups white sugar
- ½cup sifted all-purpose flour
- ½teaspoon salt
- 1½ cups milk
Step 1Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Step 2Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Step 3Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.