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Fluffy Lemon Pudding Cake
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4-1/2 teaspoons butter, softened
1 cup sugar
1/3 cup lemon juice
1 egg yolk
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 cup fat-free milk
3 egg whites
In a large mixing bowl, beat butter and sugar until crumbly. Beat in the lemon
juice, egg yolk, flour, lemon peel and salt; mix well. Gradually beat in milk. In
another large mixing bowl, beat egg whites until stiff peaks form; gently fold
into lemon mixture. Pour into an ungreased 1-qt. baking dish. Place the dish
in a 13-in. x 9-in. baking dish. Pour boiling water into the larger baking dish
to a depth of 1 in. Bake at 325° for 40-45 minutes or until a knife
inserted near the center comes out clean and top is golden. Serve warm.
Yield: 6 servings.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |