Title: Lemon Custard Pudding Cake
Categories: Cake
Yield: 12 Servings

6 tb Flour
6 tb Butter; melted
2 c Sugar; divided
4 Eggs; separated
1 1/2 c Milk
1 Lemon; grated peel of
2 tb Lemon juice
Powdered sugar

Combine flour, butter and 1-1/2 cups sugar. Beat yolks and add to mixture
along with milk and peel. Add juice. Beat egg whites until stiff, slowly
adding rest of sugar. Fold into batter. Pour into a 2-quart baking dish.
Place in a shallow pan of hot water and bake at 350 degrees for 55 minutes.
Sprinkle with powdered sugar.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.