Lemon Custard Pudding Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: All-purpose flour,
6 tbsp: Butter or margarine, melted
2 cup: Sugar, divided 4 eggs, separated
1 1/2 cup: Milk Grated peel of 1 lemon,
2 tbsp: Fresh lemon juice Confectioners sugar,
Directions:
In a large mixing bowl, combine flour, butter and 1-1/2 cups sugar.
Beat egg yolks;add to mixing bowl along with milk and lemon peel. Mix
well. Add lemon juice. In another bowl, beat egg whites until stiff,
slowly adding remaining 1/2 cup sugar while beating. Fold into
batter. Pour into a greased 2-qt. baking dish or individual ramekins.
Place in a shallow pan of hot water and bake at 350! for 55-60
minutes or until lightly browned. Serve warm or chilled with
confectioners sugar dusted on top.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Beat egg yolks;add to mixing bowl along with milk and lemon peel. Mix
well. Add lemon juice. In another bowl, beat egg whites until stiff,
slowly adding remaining 1/2 cup sugar while beating. Fold into
batter. Pour into a greased 2-qt. baking dish or individual ramekins.
Place in a shallow pan of hot water and bake at 350! for 55-60
minutes or until lightly browned. Serve warm or chilled with
confectioners sugar dusted on top.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp