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2 Eggs; separated
1 ts Grated lemon peel
1/4 c Lemon juice
2/3 c Milk
1 c Sugar
1/4 c All-purpose flour
1/4 ts Salt
From: “Denise R. Jones” DRJBUDDY@AOL.COM
Date: Thu, 22 Aug 1996 22:11:06 -0400
Here is a recipe for lemon pudding cake. It comes from the Betty Crocker
Cookbook.
Heat oven to 350. Beat egg whites until stiff peaks form; set aside. Beat
egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and
salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart
casserole. Place casserole in pan of very hot water (1inch deep). Bake 45
to 50 minutes. Serve warm or cool and, if desired, with whipped cream.
EAT-L Digest 22 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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