Easy Lemon Pudding Cake
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, melted|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Beaten egg yolks||3|
|Milk||1 1⁄2 Cup (24 tbs)|
Combine sugar, flour, and a dash salt.
Stir in butter, lemon peel, and lemon juice.
Combine egg yolks and milk; add to flour mixture.
Beat egg whites till stiff peaks form; fold in egg whites.
Turn into ungreased 8x8x2-inch baking pan.
Place in larger pan on oven rack.
Pour hot water into larger pan to depth of 1 inch.
Bake in 350° oven for 35 to 40 minutes or till top is golden and springs back when touched.