Thursday, February 16, 2012

Baked Lemon Pudding Cake

This is a unique dessert and you often find it in old-fashioned cookbooks that would also have recipes for meringue pies, which my family loves.
They've been wanting something 'different', so I tried this out on them tonight and the first one to voice his approval was my youngest, who doesn't typically like pudding textures. 
And that is the unique part about this dessert- it's like a sponge cake on the top and a pudding on the bottom. It is similar to a Hot Fudge Pudding Cake- but lemon and a custard-like taste :-)

1/4 cup butter
1 3/4 cup sugar
5 eggs, separated
zest and juice of 2 fresh lemons (scant 1/2 cup juice)
2 cups milk
1/4 cup plain flour
Cream butter and sugar together until butter is thoroughly blended with the sugar. Beat in the egg yolks until smooth and pasty. Add lemon juice and zest. Beat in flour and milk. Fold in egg whites that have been beaten until stiff peaks formed. Spoon gently into a baking dish and set the baking dish inside of another pan of hot water that comes halfway up the sides of the pudding dish. Bake for 50 to 55 minutes until top is lightly golden. Serve cooled or chilled. *Often served with a drizzle of heavy cream.

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