Lemon Pudding
1 cup sugar
2 Tbsp. flour
2 eggs, separated
2 Tbsp. soft butter
juice & rind of 1 lemon
1 cup milk
2 Tbsp. flour
2 eggs, separated
2 Tbsp. soft butter
juice & rind of 1 lemon
1 cup milk
Cream butter, sugar, egg yolks and flour. Add juice, rind and milk. Beat egg whites till stiff peaks form, fold in egg whites.
Bake in custard cups. Set cups in a shallow pan of water in 350ยบ oven about 15-20 min., tops will be lightly browned. Can also be done in a small casserole, about 30 min. Refrigerate once cooled, best served cold.