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LEMON SPONGE PUDDING 
2 tbsp. butter
6 tbsp. sugar
2 egg yolks
5 tbsp. lemon juice
4 tsp. grated lemon rind
6 tbsp. pastry or cake flour
1/2 tsp. salt
2 cups hot milk
2 egg whites

Cream together butter and sugar. Beat egg yolks until creamy; beat into butter and sugar mixture, blending thoroughly.

Add lemon juice and grated lemon rind (yellow portion only).

Whisk together flour and salt to mix and gradually add to pudding, on slow speed of mixer; add hot milk mixture slowly, beating for 30 seconds.

In a separate, clean mixing bowl (using clean beaters) beat egg whites until they hold stiff peaks and fold into the pudding.

Transfer the pudding to a baking dish and set in a pan of hot water in the oven that reaches about 1/2 way up the sides of the baking dish.

Bake in a preheated 350F oven until set (a thin knife inserted into center comes out clean).

To make orange pudding, use only 1 teaspoon lemon juice, but add 5 tablespoons freshly squeezed orange juice and a few drops of orange oil; substitute grated orange rind for the lemon rind.

Note: Do not remove from oven or disturb until set. Leave to cool in oven with door slightly ajar.

Submitted by: CM
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