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Lemon Pudding Cakes Recipe

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This recipe for Lemon Pudding Cakes, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Wednesday, April 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
2/3 C miilk
1 tsp. grated lemon rind
1/4 C fresh lemon juice
1/4 C all purpose flour
1 C granulated sugar
1/4 tsp. salt

Directions:
Directions:
Preheat oven to 350. In a small bowl, beat egg whites until stiff peaks form. Set aside. In another bowl, beat egg yolks slightly. Add milk, lemon rind and lemon juice and beat into egg yolks. In a medium bowl sift flour, sugar and salt and add to egg yolk mixture, beating until smooth. Fold into egg whites and pour into ungreased, 1 quart casserole or six individual custard cups. Place custard cups or casserole in deep pan on over rack and pour very hot water 1 inch deep into pan.
Bake until golden brown, about 25 - 30 minutes for individual cups or 45 mins. for casserole. Serve warm or cold. Custard cups can be unmolded upside down for single servings. Serve with fresh lemon slices and fresh mint leaves for garnish.

Personal Notes:
Personal Notes:
Very light, delicious and refreshing dessert.

 

 

 

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