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Baked Lemon Cake Puddings

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Ingredients
  Granulated sugar 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
  Salt 1⁄8 Teaspoon
  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
Directions

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.
Cool slightly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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