Lemon Pudding Cake
Lemon Pudding Cake is an moderately easy dinner. Made with 2 eggs, separated, 1/4 c. lemon juice, 2/3 c. milk, 1 c. sugar and 1/4 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Heat oven to 350Β°.
Beat egg whites until stiff peaks form. Beat egg yolks slightly.
Beat in lemon juice and milk.
Beat in remaining ingredients until smooth.
Fold in beaten egg whites. Pour into ungreased 1-quart casserole.
Place casserole into square pan, 9 x 9 x 2-inches, on oven rack.
Pour very hot water in deep into pan.
Bake until golden brown, 45 to 50 minutes.
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