Nan's Recipes: Mom's Lemon Pudding Cake

Mom's Lemon Pudding Cake

This makes about 1 to 6 servings, depending on who is eating it:

  • 1 cup sugar
  • 1/4 cup flour
  • dash of salt
  • 2 tablespoons of butter, melted and cooled
  • juice and grated rind of 2 lemons
  • 3 eggs, room temperature, separated
  • 1 1/2 cups of milk

Heat the oven to 350 degrees.

Mix flour, sugar and salt.

Whisk in butter, grated rind, and egg yolks and blend until smooth. Whisk in lemon juice and milk.

Beat egg whites until stiff and fold into the lemon mixture.

Butter a 1 1/2 quart pyrex or ceramic casserole. Place casserole in a pan of hot water and bake for one hour. Chill.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton