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Lemon Cake Pudding Recipe

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This recipe for Lemon Cake Pudding, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. flour
1 c. sugar
1/4 tsp. salt
Grated rind of 1 lemon
2 eggs, separated
1 c. milk
1/4 c. lemon juice

Directions:
Directions:
Mix together flour, sugar, salt, and grated lemon rind. Add the 2 egg yolks, well beaten by hand, milk, & lemon juice. Beat egg whites to stiffness and fold into mixture. Pour batter into a baking dish that will float safely in a larger baking dish. Partially fill larger baking dish with warm water, set smaller baking dish in larger dish so that it just floats. Bake at 350 degrees for 45 to 50 minutes.
Variations: lime juice & lime rind, orange juice and orange rind.

**IMPORTANT: I just learned that to have enough to fill a 13" x 9" pan you need to make 1 and 1/2 the amount of pudding I put on the recipe for the book. It can't be deep or the top won't cook, but on the other hand it canít be too shallow, either, and the amount in the cookbook's recipe was a bit too shallow for the pan so that the last people served got cheated.

Personal Notes:
Personal Notes:
A graduate-school friend's mother served this on my one visit to Halifax, Nova Scotia. It bakes to a light cake-like consistency on the top, but remains soft and pudding-like on the bottom -- a wonderful wintertime dessert, especially.

 

 

 

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