Recipe - Lemon Puff Pudding

1 cup Granulated sugar
One fourth cup Allpurpose flour
3 tablespoon Butter or margarine,
softened
3 Eggs, separated
2 teaspoon Grated lemon rind
One fourth cup Lemon juice
1 One half cup Milk
One fourth teaspoon Salt
1/8 teaspoon Cream of tartar
Whipped cream (optional)

Preheat oven to 325F. Grease 1 1/2quart baking dish. Cream half the sugar,
the flour, and butter. Stir in eggyolks, lemon rind, lemon juice and milk.
Beat eggwhites with salt and cream of tartar until soft peaks form. Beat in
remaining One half c. sugar, add 1 Tbsp. at a time, and continue beating until
eggwhites are stiff but not dry. Fold in creamed mixture. Pour into dish;
set dishes into larger pan containing enough boiling water to reach halfway
up its sides. Bake 1 hour. Cool. If desired, serve with whipped cream.

Posted to TNT Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 08, 1997