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Thursday, May 29, 2008

Lemon Pudding Cake

1/4 teaspoon salt
2 eggs, separated
1 teaspoon lemon peel, grated
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/2 cup flour
Heat oven to 350 degrees. Beat egg whites until stiff peaks form, set aside. Beat egg yolks, blend in lemon peel, juice and milk. Add sugar, flour and salt, beat until smooth. Gently fold in egg whites. Pour into ungreased 1-quart casserole. Place casserole dish in pan of very hot water, 1-2 inches deep. Bake 45 to 50 minutes. Serve hot or warm.

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