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Lemon Pudding Cake I |
"This is a circle of relatives favourite for over 50 years. It makes a sauce on the bottom"
Ingredients :
- four eggs, separated
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon butter
- 1 half cups white sugar
- half cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1 half cups milk
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Beat collectively egg yolks, lemon juice, lemon rind, and butter or margarine till thick and lemon colored. Combine sugar, flour, and salt; upload alternately with milk to the yolk mixture, beating nicely after each addition.
- Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into eight inch rectangular baking dish.
- Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 stages F (one hundred seventy five ranges C) for forty five mins.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook it evenly, and make easy-up simpler.
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