Title: Lemon Pudding Cake
Categories: Desserts
Yield: 8 Servings

1/4 ts Salt
2 Eggs, separated
1 ts Lemon peel, grated
1/4 c Lemon juice
2/3 c Milk
1 c Sugar
1/2 c Flour

Heat oven to 350 degrees. Beat egg whites until stiff peaks form; set
aside. Beat egg yolks; blend in lemon peel, juice and milk. Add sugar,
flour and salt; beat until smooth. Gently fold in egg whites. Pour into
ungreased 1 quart casserole. Place casserole dish in pan of very hot water,
1-2 inches deep. Bake 45 to 50 minutes. Serve hot or warm.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997