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Lemon Pudding Cake
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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. 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |