Lemon Pudding Cake
Lemon Pudding Cake is an moderately easy dinner. Made with 3 eggs, separated, 1/2 c. milk, 1/4 c. lemon juice, 1 tsp. grated lemon peel and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Heat oven to 325°.
Grease 1-quart casserole.
In small bowl, beat egg yolks (reserve whites in small bowl).
Blend in milk, lemon juice and lemon peel.
Add sugar, flour and salt; beat until smooth.
Beat reserved egg whites until stiff.
Fold in yolk mixture gently but thoroughly.
Pour into prepared casserole. Place casserole in 13 x 9-inch pan.
Pour hot water into pan about 1-inch deep.
Bake at 325° for 30 to 40 minutes or until golden brown.
Serve warm or cool.
Garnish with whipped topping, if desired.
🍷 Perfect Pairings
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