Lemon Custard Pudding Cake - cooking recipe

Ingredients

6 Tbsp. all-purpose flour
6 Tbsp. butter or margarine, melted
2 c. sugar, divided
4 eggs, separated
1 1/2 c. milk
1 lemon peel, grated
2 Tbsp. fresh lemon juice
confectioners sugar

Preparation

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-quart baking dish or individual ramekins.
Place in shallow pan of hot water and bake at 350\u00b0 for 55 to 60 minutes, or until lightly browned. Serve warm or chilled with confectioners sugar on top. Yields 6 to 8 servings.