Lemon Pudding Cake

Looking for a dessert to serve the family, I came across this recipe. I had made it many years ago, but had forgotten all about it! (That is another reason to keep your cook books handy: to go through them occasionally to get new ideas and remember old successes!)

Lemon Pudding Cake

2 eggs, separated
1 teaspoon lemon zest
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup flour
1/4 teaspoon salt

~Heat oven to 350 degrees.
~Beat egg whites until stiff peaks from.
~In a separate bowl, beat egg yolks slightly. Add lemon peel, lemon juice and milk. Beat in remaining ingredients until smooth.
~Carefully fold into egg whites.
~Pour into an ungreased 1 quart casserole. Place casserole into a square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep)into square pan.
~Bake until golden brown, 45-50 minutes. Remove casserole from water. Serve warm or cool, and, if desired, with whipped cream.

6 servings
Beaten egg whites:


Folding egg yolk batter into egg whites:


Finished pudding cake:


Delightful served warm: