| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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