Lemon Custard Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was from a 1949 Cookbook. It's Simple, Easy, & Very Good Ingredients:
6 tablespoons all purpose flour |
6 tablespoons butter (melted) |
2 cups sugar (divided) |
4 eggs |
1-1/2 cups of milk |
grated peel of 1 lemon |
1 tablespoons fresh lemon juice |
powdered sugar |
Directions:
1. In a Large Mixing Bowl, Combine Flour, Butter, & 1-1/2 Cups Sugar.
2. Beat Egg Yolks, add to mixing bowl along with Milk & Lemon Peel.
3. Mix Well. Add Lemon Juice. In another Bowl, Beat Egg Whites until Stiff, Slowly Add Remaining 1/2 Cup Sugar while Beating. Fold into Batter. Pour into a Greased 2 Quart Baking Dish, or Individual Ramekins. Place into a Shallow Pan of Hot Water & Bake at 350 for 55 to 60 Minutes, or until Lightly Browned. Serve Warm or Chilled
4. with Powdered Sugar Dusted on Top. 6 - 8 Servings
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