Lemon Custard Pudding Cake
Original recipe makes 1 -2 quart cake
a.. 6 tablespoons butter, melted
b.. 6 tablespoons all-purpose flour
c.. 2 cups white sugar
d.. 4 eggs
a.. 1 1/2 cups milk
b.. 1 1/2 tablespoons grated lemon zest
c.. 2 tablespoons lemon juice
d.. 1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish.
Separate the eggs.
1.. In a large bowl, combine the flour, butter and 1 1/2 cups of the white
sugar.
2.. Beat the egg yolks and add to the sugar mixture along with the milk and
lemon zest. Mix well and add the lemon juice.
3.. In another bowl beat egg whites until stiff, slowly adding the remaining
1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the
prepared dish.
4.. Place the dish in a shallow pan of hot water and bake at 350 degrees F
(175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of
chilled with confectioners' sugar dusted on top.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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