I am taking a few minutes away from the worlds of literature and film to write about something really tasty:dessert of the lemon variety.I must have citrus on the brain lately because the last such post I wrote was about Lemon Shake-Ups.I lovely anything that features lemon as the main ingredient, especially during the warm months.
Lemon Pudding Cake is more like a souffle, only much easier to make. It tastes exquisite and is a cinch to prepare, as long as you mind the delicate thread that runs between the concepts of too soupy and too dense.It can be served warm or cold. I imagine that it would be lovely with some vanilla ice cream, although we have never dared dilute the experience by including any accompaniments.
LEMON PUDDING CAKE
2 EGGS,SEPARATED
1 TEASPOON GRATED LEMON PEEL
1/4 CUP LEMON JUICE
2/3 CUP MILK
1 CUP SUGAR
1/2 CUP FLOUR
1/4 TEASPOON SALT
Beat egg whites until stiff. Set aside. Beat egg yolks and add peel,juice and milk. Add sugar,flour and salt;mix well. Gently fold in egg whites. Pour into an ungreased baking dish. Place dish in a pan with 1" hot water. Bake 45-50 minutes @ 350 degrees.
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