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Pudding Cake, Lemon II (D, TNT)
Source: Newspaper
Serves: 4

Butter for 4 custard cups (8-ounce size)
Grated zest of 1 lemon
1/4 cup fresh lemon juice (1 large lemon may be enough)
1-1/2 tablespoons unsalted butter
3/4 cup sugar
2 large eggs, separated
2 tablespoons flour
1 cup milk

Butter the custard cups and set them in a larger pan or bain-marie. Preheat the oven to 350°F degrees.

Grate the zest from the lemon and squeeze the juice to measure 1/4 cup. Cream the butter in a bowl until light, then thoroughly blend in the sugar. Beat in the egg yolks one-at-a-time until incorporated, then stir in the flour, lemon juice and zest, and finally the milk.

In another bowl, beat the egg whites until they make soft peaks and fold them into the custard batter.

Spoon the pudding into the prepared custard cups and pour boiling water into the pan to reach halfway up the sides of the cups.

Bake the pudding in the preheated oven for 45 minutes, or until golden. Serve warm or chilled.

Poster's Notes: Looking for another recipe today and came across this one. It separates into a light cake topping and loose custard bottom.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A