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Lemon custard pudding cake

Yield: 1 Servings

6 tb All-purpose flour 6 tb Butter or margarine -melted
2 c Sugar divided 4 eggs -separated 1 1/2 c Milk -Grated peel of 1 lemon
2 tb Fresh lemon juice

-Confectioners' sugar In a large mixing bowl combine flour butter and 1-1/2 cups sugar. Beat egg yolks;add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl beat egg whites until stiff slowly adding remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350! for 55-60 minutes or until lightly browned. Serve warm or chilled with confectioners' sugar dusted on top. Yield: 6-8 servings. From the files of Al Rice North Pole Alaska. Feb 1994

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European Recipes from Italy, Spain, France and More