Lemon Pudding Cake From Moosewood
INGREDIENTS:
2 Eggs; separated
1 ts Grated lemon peel
1/4 c Lemon juice
2/3 c Milk
1 c Sugar
1/4 c All-purpose flour
1/4 ts Salt
2 Eggs; separated
1 ts Grated lemon peel
1/4 c Lemon juice
2/3 c Milk
1 c Sugar
1/4 c All-purpose flour
1/4 ts Salt
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