Recipe - Lemon Cake Top Pudding

2 tablespoon Softened butter or margarine
1 One half cup Sugar
1/3 cup Flour
One fourth teaspoon Salt
One half cup Fresh lemon juice
1 teaspoon Grated lemon peel
3 Eggs; separated
1 One fourth cup Milk

Mix butter and sugar. Add flour, salt, lemon juice and lemon peel. Stir in
beaten yolks of eggs, mixed with milk. Fold in stiffly beaten whites of
eggs. Pour into custard cups (about 8) or single dish. Set in pan of water
and bake 45 minutes at 375 degrees or until nicely browned on top. When
done, each serving will contain delicious lemon custard at bottom, tender
lemon cake at top. Grand either warm or cold. Serves 8.

Posted to BakeryShoppe Digest V1 #441 by Pamela Morrisson
pmorrsn@wnm.net on Dec 06, 1997