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1/4 c. flour
1 c. sugar
Lemoncake Pudding
1/4 t. salt
Sift together flour, sugar, salt and lemon rind. Stir in
lemon juice, egg yolks and milk. Fold egg whites into
mixture. Pour into 1-quart casserole or 6 custard cups.
Set in pan with 1 inch of water.
1 1/2 t. grated
lemon rind
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1/4 c. lemon juice
2 egg yolks
Bake at 350° for 50 minutes.
well beaten)
2 egg whites
stiffly beaten)
1 c. milk
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