Friday, June 24, 2016

Lemon Pudding Cake

Oven 350. Grease 1.5 qt casserole

1/2 c sugar
3 T  GF mix flour
1.5 tsp grated lemon peel
3 T lemon juice
2 T melted butter
2 eggs, separated
1 c milk
1/8 tsp cream of tarter

Mix sugar and flour. Add lemon peel, juice and butter.
In a small bowl, whisk egg yolks and add milk. Stir into lemon mixture.
In mixer bowl, beat egg whites with cream of tarter until peaked. Fold into lemon mix.
Pour into casserole and bake 35-40 minutes. Serve warm, scooping down to the bottom to get the pudding. 4-5 servings.

Tried 6/27/16 but could not separate eggs. Still tasted really good. I ate the WHOLE THING!!

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