Printable | Taste of Home

Lemon Pudding Cake

1 egg, separated
1/2 cup sugar
1/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon salt
Whipped cream, optional

In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice,
peel and salt; beat until smooth. Beat egg white until stiff peaks
form; gently fold into lemon mixture. Pour into two ungreased 6-oz.
custard cups (cups will be very full). Place the cups in an 8-in.

Printed from tasteofhome.com Nov 19, 2008

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Lemon Pudding Cake cont.

square baking pan. Pour boiling water into pan 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 with whipped cream if
desired.

Yield: 2 servings.