Lemon Custard Pudding Cake
6 T. all purpose flour
6 T. butter or margarine melted
2 C. sugar, divided
4 eggs separated
1 1/2 C. milk
grated peel of 1 lemon
2 T. fresh lemon juice
confectioners sugar
In a large mixing bowl combine flour, butter and 1 1/2 C. 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 C. sugar while beating. Fold into batter. Pour into a greased 2 qt. baking dish. Place in a shallow pan of hot water and bake at 350 for 55-60 minutes or until lightly browned. Serve warm or chilled with confectioners sugar dusted on top.
|
