Baked Lemon Pudding Recipe 
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Baked Lemon Pudding

1 cup sugar
3 tbsp flour
3/4 cup milk
juice of 2 lemons, strained
1 tbsp butter or margarine, melted
2 tsp grated lemon peel
2 eggs, separated

In a medium bowl, combine the sugar and flour. Stir in the milk, lemon juice, butter, and lemon peel until blended.

In a small mixing bowl, beat the egg yolks; add to the lemon mixture. Beat the egg whites until stiff peaks form; fold into the lemon mixture.

Pour into a greased 1 quart baking dish; set in a larger pan with 1/2" of water.

Bake, uncovered, at 350 for 55-60 minutes.

Recipe courtesy of Jeannie

 AUTHOR: Jerseygirl

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