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Lemon Cake Pudding Recipe

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This recipe for Lemon Cake Pudding, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Madden
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1/4 cup flour
1/8 tsp. salt
2 Tbsp. butter or margarine
5 Tbsp. lemon juice
grated rind of one lemon
3 egg yolks
1 1/2 cups milk
3 egg whites

Directions:
Directions:
Set oven to 325 degrees. Grease custard cups or a quart size baking dish. Combine sugar, flour and salt in a large mixing bowl. Cut the fat into the mixture . Beat egg yolks well and combine them with 1/1/2 cups milk. Add this to other mixture and mix well. Add lemon juice and grated rind. Beat the egg whites until they are stiff enough to hold peaks, but not dry. Fold into other mixture. Pour into custard cups or dish. Bake in a pan of hot water until the custard is set--about 45 minutes. Custard cups about 30 minutes.

Personal Notes:
Personal Notes:
This can be baked in a raw pie shell. Omit the water bath.

 

 

 

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