"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Pudding Cake Recipe

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This recipe for Lemon Pudding Cake, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Waidelich
Added: Monday, July 21, 2008


1 1/4 cup sugar
1/3 cup flour
1/8 tsp. salt
1 cup milk (skim or 1%)
1/2 cup fresh lemon juice
2 tbsp. butter, melted
1 large egg yolk
2 tsp. freshly grated lemon zest
4 large egg whites
confectioners' sugar for dusting

1. Preheat oven to 350. Lightly oil a 9 1/2 inch deep-dish glass or ceramic pie pan (6 cup capacity) or coat with non stick spray. Boil water for the water bath.
2. In a medium bowl, combine 1 cup sugar, flour and salt. Make a well in dry ingredients. Add milk, lemon juice, butter, egg yolk and lemon zest. Whisk until smooth
3. Using an electric mixer, beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar, beating until glossy. Fold egg whites into batter (it will be thin and a little lumpy). Scrape into prepared pie pan.
4. Place pie pan inside a larger shallow pan. Add enough boiling water to come almost halfway up the sides of the pie pan.
5. Bake pudding cake for 30 to 40 minutes, or until the top is golden and caky, with soft lemon pudding underneath. Let cool on a wire rack for 15 minutes. Dust with confectioners' sugar and serve warm. Serves 8

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