Baked Lemon Cake Pudding
|Eggs||2 , separated (At Room Temperature)|
|Milk||1 Cup (16 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Grated lemon peel||1 Tablespoon|
1. Preheat oven to 350°F. Grease 1-quart casserole. In small bowl, with mixer at high speed, beat egg whites with salt until soft peaks form; gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition, until sugar completely dissolves and whites stand in stiff peaks.
2. In another small bowl, with same beaters and with mixer at medium speed, beat egg yolks with 1/4 cup sugar; add milk and next 4 ingredients and beat until well mixed. With rubber spatula or wire whisk, gently fold egg-yolk mixture into egg whites just until mixed. Pour batter into casserole.
3. Set casserole in 13" by 9" baking pan; place on oven rack. Fill baking pan halfway up with boiling water. Bake 55 to 65 minutes, until top is golden and firm. (Pudding separates into cake layer on top, sauce layer underneath.) Cool in casserole on wire rack.