| 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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