This recipe is a memory for friend, Valene, as her grandmother used to make it. I wouldn't really call it a lemon puddin cake since there is very little cake, rather more like Lemon Cloud. Whatever it is called it is delicious!
Valene's Lemon Cloud (ha!)
2 cups sugar
4 T. butter
6 eggs, separated
1 1/2 cup milk
10 T. fresh lemon juice
2 grated lemon rinds (peels)
1/2 cup flour
Cream butter, sugar, flour, salt and lemon. Stir in beaten yolks, mix with milk, fold in stiffly beaten egg whites, pour in casserole pan, put in pan of hot water. Bake 45 minutes at 350 degrees. Serve with cream.
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