Lemon Cake Pudding

By á-47

As this lemon dessert bakes, a pudding forms on the bottom while the top bakes into a layer of cake.

Baked in custard cups. You can dress it up with fruit or whipped cream, or simply serve with dusting of confectioners' sugar

Ingredients

• 1/4 cup flour
• 1 cup sugar
• 1/4 tea. salt
• 1 1/2 tea. lemon zest (1 lemon)
• 1/4 cup lemon juice
• 2 egg yolks, well beaten
• 1 cup milk
• 2 egg whites, stiffly beaten
• confectioners' sugar, fresh fruit or whipped cream (if desired)

Preparation

Step 1

In a bowl, whisk or sift together flour, sugar, and salt. Stir in lemon zest, lemon juice, egg yolks, and milk.

Whip eggs whites until stiff, fold in mixture.

Pour into a 1 qt. casserole or 6 custard cups/ramekins.

Fill a baking pan (9x13) with 1" water and set casserole or custard cups in pan of water. Bake for 50 minutes in a 350 degree oven.

Serve warm or cold; dust with confectioners' sugar or top with fresh fruit and whipped cream.