Easy Lemon Pudding Cake
|Eggs||3 , separated|
|Skim milk/Low fat milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Hot water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
Heat oven to 350Â°F.
Grease 1-quart casserole.
In small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel.
Add sugar, flour and salt; beat until smooth.
In another small bowl, beat egg whites until stiff peaks form.
Gently fold yolk mixture into beaten egg whites.
DO NOT OVERBLEND.
Pour into greased casserole.
Place casserole in 13 x 9-inch pan; pour hot water 1-inch deep into pan.
Bake at 350Â°F for 25 to 35 minutes or until light golden brown.
Serve warm or cool.