Recipes Included On This Page Lemon Pudding Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Pudding Cake Recipe By : Better Homes and Gardens Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 3 tablespoons all-purpose flour 1 teaspoon finely shredded lemon peel 3 tablespoons lemon juice 2 tablespoons butter or margarine -- melted 2 slightly beaten egg yolks 1 cup milk 2 egg whites Combine sugar and flour. Stir in lemon peel, lemon juice and melted butter or margarine. Combine egg yolks and milk. Add to flour mixture; stir just till combined. Beat egg whites till stiff peaks form {tips stand straight}. Gently fold egg whites into lemon batter. Transfer batter to 1-quart baking dish. Place in a larger pan on oven rack. Add HOT water to larger pan to a depth of 1 inch. Bake in a 350-degree-F. oven about 40 minutes or till golden and top springs back. Serve warm. Serves 4. Source : "Better Homes and Gardens" NOTES : Bobbie's Note:This was wonderful, light and fluffy with a lovely lemony flavor. Contributed to the FareShare Gazette by Bobbie; 27 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (31.8% calories from fat); 4g Protein; 33g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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