Lemon Cake Top Pudding
|Softened butter||1 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||2 1⁄2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||2 , beaten|
Preheat oven to 350° F.In a medium-size bowl, beat egg yolks lightly.
Add butter and honey.
Stir in flour, then add lemon juice and milk.
Fold in egg whites.
Pour into 5 ungreased, individual custard cups.
Place cups in baking pan, pour water into the pan around the cups to a level of about halfway up the sides of the cups.
Bake in preheated oven for about 35 minutes.