Lemon Pudding Cake

Lemon Pudding Cake
Lemon Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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.

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