Recipe - Lemon Custard Pudding Cake

6 tablespoon Allpurpose flour
6 tablespoon Butter or margarine,
melted
2 cup Sugar, divided 4 eggs,
separated
1 One half cup Milk
Grated peel of 1 lemon
2 tablespoon Fresh lemon juice
Confectioners' sugar

In a large mixing bowl, combine flour, butter and 1One half cups sugar. Beat
egg yolks;add to mixing bowl along with milk and lemon peel. Mix well. Add
lemon juice. In another bowl, beat egg whites until stiff, slowly adding
remaining One half cup sugar while beating. Fold into batter. Pour into a
greased 2qt. baking dish or individual ramekins. Place in a shallow pan of
hot water and bake at 350! for 5560 minutes or until lightly browned.
Serve warm or chilled with confectioners' sugar dusted on top.

Yield: 68 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini