Lemon Pudding Cake 1

2 lemons
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup skim milk
1/3 cup flour

Heat oven to 350F. Grate 1 teaspoon lemon peel and squeeze out 1/4 cup juice from lemons. With mixer set on medium speed, beat yolks with lemon peel, juice, sugar and milk. Gradually add flour. With clean beaters beat egg whites until they make soft peaks. Carefully fold whites into yolks. Pour into 1-1/2 quart baking dish. Put in a large pan. Add warm water until water comes half-way up sides of dish. Bake 35 minutes or until the top is brown and the sides pull away.

Servings: 6

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Cajun Country -- New Iberia, Louisiana