Saucy Lemon Pudding Cake
Enjoy the pudding-like consistency of this ultra-easy, six-ingredient
"cake".
2 eggs, separated
1 cup milk
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon salt
Whipped cream, if desired
Heat oven to 350 F. Beat egg whites in small bowl with electric mixer on
high speed until stiff peaks form. Beat egg yolks slightly in large bowl
on medium speed; beat in milk, lemon peel and lemon juice until well
blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg
whites. Pour into ungreased 1-quart casserole. Place casserole in square
pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into
pan. Bake 45 to 50 minutes or until golden brown. Serve warm or cool with
whipped cream. Immediately refrigerate any remaining pudding cake after
serving.
Source: <http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35377>
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