Lemon Pudding Cake
3/4 cup sugar 3/8 cup flour (3/8 cup = 3 fl oz = 6 TBS) 1/2 tsp salt 2 TBS butter, melted 3/8 cup lemon juice 1 lemon zest, grated 1.5 cups milk 3 eggs
Combine sugar, flour, salt, butter, lemon juice and zest. Separate egg yokes into the milk and the whites in a mixing bowl. Mix the egg yokes into the milk and then mix the egg/milk mixture into the flour/ lemon mixture. Beat the egg whites until stiff and fold into the flour/lemon mixture. Pour into greased custard cups or a shallow baking dish. Place in pan of hot water. Bake 45 minutes at 350F. Remove and let sit at room temperate until ready to serve.
After baking, the dessert will have custard on the bottom and sponge cake on the top. I usually serve it inverted with the custard on the top.
Click images to enlarge.
Adapted from Mary Louise Ashley's recipe.
http://ashleys.net/recipes/ 20010109, Lynn Ashley.