LEMON CAKE PUDDING 1/4 cup sifted flour 1 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons grated lemon rind* 1/4 cup lemon juice* 2 egg yolks, well-beaten 1 cup milk 2 egg whites, stiffly beaten
Sift together into mixing bowl flour, sugar and salt. Stir in lemon rind and juice, egg yolks and milk. Fold in beaten egg whites. Pour into a 1-quart baking dish or 6 custard cups. Set in a pan containing 1 inch of hot water. Bake for 50 minutes at 350 degrees. Serve warm or cold, with or without whipped cream. *Lime or orange can be substituted for the lemon. VARIATION: PINEAPPLE CAKE PUDDING: Pineapple cake pudding may be made by reducing the sugar to 1/2 cup and using only 1/2 cup milk and 1 tablespoon lemon juice. Add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice. Servings: 6 Source: Jean Edwards of Citrus Heights to the Sacramento Bee, August 29, 2007 _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
