posted by Nancy K 05-13-98 7:41 AM
LEMON PUDDING CAKE
1 ¼ cups sugar
1/3 cup all-purpose flour
1/8 tsp. Salt
1 cup 1% or skim milk
½ cup fresh lemon juice
2 tablespoons unsalted butter, melted
1 large egg yolk
2 teaspoons freshly grated lemon zest
4 large egg whites
confectioners’ sugar for dusting
Preheat oven to 350 degrees. Lightly oil a 9 ½ inch deep-dish glass or ceramic pie pan (6-cup capacity) or coat
it with non-stick spray.
Boil water for the water bath. In a medium bowl, combine 1 cup sugar, flour and salt. Make a well in dry ingredients. Add milk, lemon juice, butter, egg yolk and lemon zest. Whisk until smooth.
Using an electric mixer, beat egg whites until they form soft peaks. Gradually add remaining ¼ cup sugar,
beating until glossy. Fold egg whites into batter ( it will be thin and a little lumpy).
Scrape into prepared pie pan. Place pie pan inside a larger shallow pan. Add enough boiling water to come almost halfway up the sides of the pie pan. Bake pudding cake for 30- 40 minutes, or until the top is golden and cakey, with soft lemon pudding underneath.
Let cool on a wire rack for 15 minutes. Dust with confectioners’ sugar and serve warm. Makes 8
servings.