Custom Search

Saturday, March 18, 2017

Lemon Pudding Cake


Lemon Pudding Cake
2 eggs, separated
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup flour
1/4 tsp. salt

Heat oven to 350.F Beat eggs whites until stiff peaks form. In another bowl, beat yolks slightly. Beat in lemon juice and milk. Beat in remaining ingredients until smooth. Fold in beaten egg whites. Pour into ungreased 1 quart casserole dish. Place casserole dish in larger pan (I used a 9x13 pan). Pour 1 inch of hot water in pan. Bake 45 minutes or until golden brown. Remove casserole from pan. Eat warm.

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post