| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; separated |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Butter |
| 1 |
c |
Milk |
| 2 |
ts |
Lemon zest; grated or chopped very fine |
| 1/3 |
c |
Lemon juice |
| 1/2 |
c |
Self-rising flour; sifted |
| 1/2 |
c |
Additional sugar |
INSTRUCTIONS
Beat egg yolks and 1/2 cup sugar in a bowl until thick and creamy. Add
butter, milk, lemon zest, lemon juice and flour and mix until thoroughly
combined. Beat egg whites with electric mixer until soft peaks form. Add
the remaining 1/2 cup sugar gradually, beating until dissolved between
additions. Fold into lemon mixture, 1/2 at a time. Pour into lightly
greased oven-proof dish (6 cup capacity) or into 6 individual 1 cup baking
dishes. Place in large baking dish with enough hot water to come half way
up the side of the smaller baking dish(es). Bake in 350F (180C) oven for 50
to 60 minutes (about 30 to 40 minutes for individual dishes) until pudding
is set and top is light golden brown. Serves 6.
Recipe by: Chef and Staff at WWRecipes TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
3, 1998
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