Lemon Puff Pudding
This is a delicate cake on top of refreshing lemon sauce.
3 Tablespoons butter or margarine
1 Cup granulated sugar
1/4 Cup all-purpose flour
3 Eggs, separated
2 Teaspoons grated lemon rind
1/4 Cup lemon juice
1-1/2 Cups milk
1/4 Teaspoon salt
Cream butter 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat well. Stir in lemon rind, juice, and milk. In a separate bowl, 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-inch deep. Bake in 325 degree over for 1 hour. Cool. Serve with or without whipped cream.
Makes 6 servings.
This recipe was cut from the back of a C & H Sugar box, but I can't remember the date. Enjoy.