CAROL MICHAEL / FRONT PORCH RESTAURANT & CATERING in DICKSON
Lemon Pudding Cake:
2 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1 cup milk
1 cup sugar
1/4 cup self rising flour
Beat egg whites until stiff and set aside. Beat egg yolks slightly, and then beat in lemon peel, lemon juice and milk. Beat in sugar and flour and mix until smooth. Fold in beaten egg whites until completely incorporated. Pour into ungreased 1 qt casserole. Place casserole in 9 inch square baking pan and place on baking rack. Carefully pour very hot water into the 9 inch pan until it is about 1 inch deep. Bake 350, 45 min approximately or until golden brown. Carefully remove casserole from pan. Serve warm or cool, with whipped cream. Enjoy!
