Recipe - Lemon Cake Pudding

2 lg Eggs
1 cup Hot milk
1 cup Sugar
One fourth cup Allpurpose flour
1 tablespoon Grated lemon rind
3 tablespoon Fresh lemon juice
Whipped cream

Beat egg yolks until thick and pale. Gradually stir onefourth of hot milk
into yolks; add to remaining hot milk, stirring constantly. Combine sugar
and flour; gradually whisk into milk mixture. Whisk in lemon rind and
juice. Beat egg whites at high speed with an electric mixer until stiff
peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased
10ounce custard cups. Place cups into a 13x9inch pan. Add hot water to
pan to a depth of one inch. Bake at 300F for 40 minutes or until set.
Invert onto serving dishes; serve warm with whipped cream. Yield: 4
servings

NOTES : Recipe from Southern Living

Recipe by: Jill Snelson Shaw, Ft. Worth, Texas

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
23, 1998