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| 2 |
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Eggs, separated |
|
| 2/3 cup |
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Milk |
|
| 1 tsp |
|
Grated lemon peel |
|
| ¼ cup |
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Lemon juice |
|
| 1 cup |
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Sugar |
|
| ¼ cup |
|
Flour |
|
| ¼ tsp |
|
Salt |
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| 1 |
Heat oven to 350°. |
| 2 |
Beat egg whites until stiff. |
| 3 |
Beat egg yolks slightly and add milk, lemon peel and lemon juice. |
| 4 |
Beat in remaining ingredients until smooth; fold into egg whites. |
| 5 |
Pour into ungreased 1 quart casserole. Place casserole in slightly larger pan, adding hot water to a 1 inch depth. Bake until golden brown, 45 to 50 minutes. |
| 6 |
Remove from water and serve warm or cold. |
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| Cooking Tips |
| LIME PUDDING CAKE: Substitute 1-1/2 teaspoons grated lime peel and 1/4 cup lime juice for the lemon peel and lemon juice. SAUCE PUDDING CAKE: Increase milk to 1 cup. |
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