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Lemon Custard Pudding Cake Recipe


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     Lemon Custard Pudding Cake

Category   Desserts - Breads
Sub Category   None
Servings   6-8

6 T. flour
6 T. butter, melted
2 c. sugar , divided
4 eggs, separated
1 1/2 c. milk
grated peel of 1 lemon
2T. fresh lemon juice
Powdered sugar

In a large mixing bowl, combine flour, butter and 1 1/2 c. 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 c sugar while beating. Fold into batter, Pour into a greased 2 qt casserole. 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 powdered sugar dusted on top.

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