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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a recipe that I tore out of an old slow cooker magazine.. I have not tried it but I also know I'll lose this little piece of paper... and I need to redo the recipe to be Gluten free... I hope you enjoy it. Read more . it makes a cake on the top and a pudding custard on the bottom Ingredients:
1 cup sugar |
1/4 cup flour |
1/4 teasp. salt |
1/4 cup lemon juice |
1 tbsp. finely grated lemon zest |
3 eggs, separated |
1 tbsp. butter, melted |
1 cup milk |
1 tbsp. powdered sugar |
Directions:
1. In a bowl, combine sugar, flour and salt.
2. stir in lemon juice, lemon zest, egg yolks, butter and the milk
3. in another bowl, beat egg whites until stiff peaks form
4. fold gently into lemon mixture
5. pour into a 6-cup grased bowl or souffle dish.
6. cover tightly with aluminum foil, tie a tightly with a string
7. place in a large slow cooker, ( 5 - 6 quart size )
8. pour in enough water to come 1 inch up the side of the bowl
9. cover and cook on high for 2 to 3 hours or until topping is set and light and fluffy
10. sift powdered sugar over the sponge before serving
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