On Line Cookbook
Saucy Lemon Pudding
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A delicate sponge layer and a creamy lemon sauce.

Source:
Marianna

Serves/Makes:8

Ingredients
  • 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
Preparation
  • 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.
Comments
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

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.