Lemon Custard Pudding Cake - cooking recipe

Ingredients
    6 Tbsp. flour
    6 Tbsp. melted margarine
    2 c. sugar, divided
    4 eggs, separated
    1 1/2 c. milk
    grated peel of 1 lemon
    2 Tbsp. fresh lemon juice
    confectioners sugar
Preparation
    Combine flour, margarine and 1 1/2 cups sugar in a bowl.
    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 of sugar while beating. Fold into batter.
    Pour into a 2 quart greased baking dish.
    Place in a shallow pan of hot water and bake at 350\u00b0 for 55 to 60 minutes.
    Serve warm or chilled, dusted with confectioners sugar. Yield:
    6 to 8 servings.

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