Baked Lemon Cake Puddings
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Lemon peel||2 Tablespoon, grated|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs), scalded|
|Eggs||3 , separated|
About 1 hour before serving: Preheat oven to 325°F.
Combine sugar, flour, salad oil and salt.
Add lemon peel and juice.
Slowly stir scalded milk into beaten egg yolks; stir these into lemon mixture until smooth.
Beat egg whites stiff but not dry; fold into lemon-egg mixture.
Pour into eight 5-ounce custard cups.
Set custard cups in shallow pan; pour boiling water into pan to depth of 1 inch.
Bake 40 minutes or until cakelike topping is done.