Lemon Custard Pudding Cake
Lemon Custard Pudding Cake is an moderately easy dinner. Made with 6 tbsp. all-purpose flour, 6 tbsp. butter or margarine, melted, 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 Recipe adapted from RecipeNLG-Full
In a large mixing bowl, combine flour, butter and 1 1/2 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 1/2 cup sugar while beating.
Fold into batter.
Pour into a greased 2-quart baking dish or individual ramekins.
Place in shallow pan of hot water and bake at 350Β° for 55 to 60 minutes, or until lightly browned. Serve warm or chilled with confectioners sugar on top. Yields 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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