LEMON PUFF PUDDING
From C&H Sugar bag: "Delicate cake on top of refreshing lemon sauce." I omitted the lemon rind and used bottled lemon juice, and the flavor was pleasantly mild. I think this dessert would be better cooked (and served) in six 6-oz ramekins (decrease cooking time).
Provided by laurenpie
Categories Dessert
Time 1h5m
Yield 1 1-1/2 qt pudding, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Cream butter, 1/2 cup sugar and flour in mixing bowl. Add egg yolks, beat well. Stir in lemon rind, juice and milk.
- Add salt to egg whites and beat until stiff; gradually beat in remaining 1/2 cup sugar; fold into first mixture.
- Pour into 1-1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1" deep. Bake in 325 degree oven for 50-60 minutes, checking often to avoid burning top of cake.
- Serve warm.
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