| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs, separated |
| 2 |
tb |
Flour |
| 1 |
|
Lemon, juice and grated rind |
| 1 |
c |
Milk |
INSTRUCTIONS
Beat butter and sugar together in a mixing bowl until fluffy. Add egg
yolks, lemon juice and rind and beat until well combined. Add flour and
milk and beat again. In another bowl beat egg whites until stiff. Fold egg
white gently into the milk mixture. Turn batter out into a greased pudding
dish or 9 x 9 pan. Set pudding dish in a shallow pan of water, making sure
water is not deep enough to boil over into the pudding. Bake in a preheated
350 oven for about 45 minutes or until toothpick inserted comes out clean.
Serve plain or with whipped cream. Serves 6-8.
Origin: Recipes only, October 1987 issue Shared by: Sharon
Stevens...Sept/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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