In a small bowl, combine the first seven
ingredients. In a another small mixing bowl, beat
egg white until stiff peaks form. Gently fold
into lemon mixture.
Pour into two ungreased 6 oz. ramekins or custard
cups. Place in a shallow baking dish; add 1 in.
of hot water to dish.
Bake, uncovered, at 350 degrees F. for 35-40
minutes or until a thermometer reaches 170
degrees F. Allow to cool in water bath for 10
minutes before carefully removing cups to a wire
rack. Serve warm or refrigerate.
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