Lemon Custard Pudding Cake
Lemon Custard Pudding Cake is an moderately easy dinner. Made with 6 tbsp. flour, 6 tbsp. melted margarine, 2 c. sugar, divided, 4 eggs, separated and 1 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Combine flour, margarine and 1 1/2 cups sugar in a bowl.
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 1/2 cup of sugar while beating. Fold into batter.
Pour into a 2 quart greased baking dish.
Place in a shallow pan of hot water and bake at 350Β° for 55 to 60 minutes.
Serve warm or chilled, dusted with confectioners sugar. Yield
6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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