Lemon Custard Pudding Cake Recipe

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Lemon Custard Pudding Cake Ingredients

6 tbsp all-purpose flour
6 tbsp butter or margarine, melted
2 cup sugar, divided 4 eggs, separated
1 1/2 cup milk grated peel of 1 lemon
2 tbsp fresh lemon juice confectioners' su, gar

A Recipe for
Lemon Custard Pudding Cake

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Lemon Custard Pudding Cake Recipe
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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This is a recipe for Lemon Custard Pudding Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Lemon Custard Pudding Cake recipe - a tasty recipe for you to add to your collection!
Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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I don't even butter my bread; I consider that cooking.
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Lemon Custard Pudding Cake

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Lemon Custard Pudding Cake Directions

In a large mixing bowl, combine flour, butter and 1-1/2 cups sugar.
Beat egg yolks;add to mixing bowl along with milk and lemon peel. Mix
well. Add lemon juice. In another bowl, beat egg whites until stiff,
slowly adding remaining 1/2 cup sugar while beating. Fold into
batter. Pour into a greased 2-qt. baking dish or individual ramekins.
Place in a shallow pan of hot water and bake at 350! for 55-60
minutes or until lightly browned. Serve warm or chilled with
confectioners' sugar dusted on top.

Yield: 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

Serves: 1

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Lemon Custard Pudding Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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