Baked lemon pudding
Instructions:
-
This pudding bakes into two layers, a cakelike top with a soft lemon custard beneath.
- 11⁄2 cups sugar;
- 1⁄2 cup all-purpose flour;
- 1⁄2 teaspoon baking powder;
- 1⁄4 teaspoon salt;
- 3 eggs, separated;
- 2 teaspoons grated lemon rind;
- 1⁄4 cup fresh lemon juice;
- 2 tablespoons melted butter;
- 11⁄2 cups milk;
- 1 cup heavy cream.
- Preheat oven to 350 F. Butter a 2-quart souffle dish.
- In a bowl, combine 1 cup of the sugar with the flour, baking powder, and salt. In another bowl, beat the egg yolks with the lemon rind and lemon juice, butter, and milk until foamy. Blend in the flour mixture and beat until smooth.
- Whip the egg whites until stiff, and add the remaining sugar, a tablespoon at a time. Fold the stiff meringuelike mixture into the egg yolk mixture. Turn into the prepared baking dish. Set in another pan filled with about 1 inch of hot water. Bake for 45 minutes, until set.
- Chill 1 hour or more. Before serving, whip the cream until stiff and spread over the top of the pudding.
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