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Lemon Pudding Cake 3 egg whites
1/4 cup of sugar
3 egg yolks
1 teaspoon of finely shredded lemon peel
1/4 cup of lemon juice
2 tablespoons of butter or margarine, melted
1/4 cup of sifted all purpose flour
2 tablespoons of sugar
1 1/2 cups of reconstituted nonfat dry milk |
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In a large bowl beat the egg whites with dash of salt on high speed of electric mixer until soft peaks form, tips will curl over. Gradually add the 1/4 cup of sugar, beating to stiff peaks, (tips stand straight). In another bowl beat egg yolks with lemon peel, lemon juice and butter or margarine. Combine the flour and 2 tablespoons of sugar, stir along with milk into egg yolk mixture. Fold in egg whites. Pour batter into an ungreased 8 x 8 x 2 inch baking pan. Place in larger pan on oven rack. Pour hot water to a depth of 1 inch into larger pan. Bake in a 350ºF. oven for 35 to 40 minutes. Serve warm or chilled. Makes 9 servings |
