Lemon Cake-Top Pudding Cream margarine with flour. Add sugar, well-beaten egg yolks, lemon juice, and milk; whisk to blend well. Stiffly beat the egg whites then fold them into the egg yoke mixture. Pour into 4 4oz custard cups and set in a baking dish with 1-inch hot water. Set oven to 350� and cook 35 minutes. The pudding is cakelike on top and custard beneath. Chill and serve. 4 servings |
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