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Lemon
Cake-Top Pudding
| 2 T flour
3/4 c. sugar 1 T butter |
2 eggs, separated
1/4 c. lemon juice 1 c. milk |
| Cream together the flour, sugar and butter.
Add beaten egg yolks, lemon juice and milk and blend well. Beat egg whites
until stiff, but not dry, and fold into mixture. Turn batter into 4 to
6 custard cups; set in a pan of hot water and bake for 35 to 40 minutes
at 375o. A cake top will form with a layer of custard below.
4-6 servings |
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