- 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 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.
Originally published as Lemon Pudding Cake in Taste of Home June/July 1997, p12
This recipe pairs well with a sweet white wine.
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