This is a nice light dessert. It separates during baking into a souffle like topping with the lemon sauce underneath. Very tasty!
Lemon Pudding Cake
Water poured over the prepared pudding sinks to the bottom during baking to form a sauce.
Ingredients
- 1 cup white sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon grated lemon rind
- 1 tablespoon melted butter
- 1 cup milk
- 2 eggs separated
Instructions
- In a medium mixing bowl combine sugar, flour and salt. Stir in lemon juice and rind, butter and milk.
- Beat egg yolks until thick and pale, and add to the lemon mixture.
- Beat egg whites until stiff but not dry, and fold into the lemon mixture.
- Pour into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.
- Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.
Ultimate refreshing dessert. My mother’s friend made one for ger in 1950s so I searched and found your recipe in 2006. Picture was nostalgic on recipe but my copy needs refreshing. Easiest recipe with amazingly delicious results. I could eat the whole thing by myself.