Lemon Pudding Cake
- 3 cups milk
- 1/2 cup butter
- 6 egg yolks
- 2 cups sugar
- 1 cup all-purpose flour
- 2 lemons, zest & Juice
- 1/4 tsp salt
- 6 egg whites
Preheat oven to 350F
In a small saucepan, scald the milk and butter and set aside
Butter a 13" x 10" deep oven baking dish and set aside
In a large bowl, whisk together the egg yolks, 1-1/2 cups sugar, flour, lemon zest and lemon juice and salt. Whisk the scalded milk and butter into the egg yolk mixture, tempering it in slowly,
In a separte large bowl, whip the egg whites until foamy. Slowly add 1/2 cup sugar and whip til slightly stiff and glossy.
Add 1/3 of the whipped egg whites into the egg yolk mixture. Whisk this lightly. Now fold in the remaining meringue mixture in two batches.
Pour the batter into the prepared buttered baking dish. Place this dish into a large roasting pan and add enough very hot tap water to reach halfway up the outside of the dish.
Carefully place this into the pre-heated oven and bake for 35 to 45 minutes or till the top springs back slightly.
Cool slightly and serve.