LEMON SPONGE PUDDING 
1 c. sugar
1/4 c. flour
1/8 tsp. salt
2 tbsp. melted butter
5 tbsp. lemon juice
Grated rind of 1 lemon
3 well beaten egg yolks
1 1/2 c. scalded milk
3 stiff beaten egg whites

Combine sugar, flour, salt and butter. Add lemon juice and rind. Add above to combined egg yolks and milk. Mix well. Fold in egg whites. Pour into greased casserole dish. Bake in pan of water for 45 minutes to 1 hour at 375 degrees.

 

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