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Saucy Lemon Pudding
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Recipe Information
A delicate sponge layer and a creamy lemon sauce.



  • 1/3 cup (80 ml) margarine
  • 1 cup (225 ml) sugar, divided use
  • 2 eggs, separated
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) grated lemon rind
  • 1/3 cup (80 ml) flour
  • 1 cup (225 ml) milk
  • Cream margarine and 3/4 cup (175 ml) sugar until light and fluffy.
  • Blend in egg yolks, lemon juice and rind.
  • Add flour; mix well.
  • Stir in milk.
  • Beat egg whites until soft peaks form.
  • Gradually add remaining sugar, beating until stiff peaks form.
  • Fold into batter.
  • Pour into 8-6 ounce custard cups.
  • Set custard cups in baking pan; pour in boiling water to 1/2" depth.
  • Bake at 350 degrees (175 C.) for 35-40 minutes.
  • Remove from water; cool 10 minutes.
  • Invert on dessert dishes.
Variation: Pour batter into 1-qt casserole. Bake at 350 degrees for 40-45 minutes. Remove from water; cool 20 minutes. Invert on serving plate.

Parkay margarine 1965, Best Recipes from the Backs of Boxes, Bottle, Cans and Jars

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