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Pearl'S Lemon Pudding

Mormon.Cook's picture
  Flour 2⁄3 Cup (10.67 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4 , separated
  Butter 3 Tablespoon, cooled (and juice of 2 lemons 1cup rind of two lemons 2 teaspoons)
  Milk 2 Cup (32 tbs)

Mix flour and sugar in large bowl. In a small bowl beat egg yolks. Add cooled melted butter and lemon juice and rind. Stir in milk. Add liquids to flour and sugar mixture. Beat egg whites until stiff and fold in. Pour into ungreased baking pan and bake 35 to 40 minutes or until set. Serve warm, with cream or whipped cream, if desired.

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