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Lemon Pudding Cake
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This is a nice light dessert. It separates during baking into a souffle like topping with the lemon sauce underneath. Very tasty!

  • 1 cup (225 ml) white sugar
  • 1/4 cup (60 ml) flour
  • 1/4 tsp (1 ml) salt
  • 1/4 cup (60 ml) lemon juice
  • 1 tbsp (15 ml) grated lemon rind
  • 1 tbsp (15 ml) melted butter
  • 1 cup (225 ml) milk
  • 2 eggs, separated
  • In a medium mixing bowl combine sugar, flour and salt.
  • Stir in lemon juice and rind, butter and milk.
  • Beat egg yolks until thick and pale, and add to the lemon mixture.
  • Beat egg whites until stiff but not dry, and fold into the lemon mixture.
  • Pour into a buttered 6 cups (1425 ml) casserole.
  • Place in a larger pan.
  • Pour hot water to about 1 inch deep in the larger pan.
  • Bake at 350 degrees (175 C.) for about 40 minutes, until the topping is set and golden.
  • Serve warm.

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