Lemon Pudding Cake I Chef John's Recipe

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Lemon Pudding Cake I

"This is a family favorite for over 50 years. It makes a sauce on the bottom"

Ingredients :

• 4 eggs, separated
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon butter
• 1 1/2 cups white sugar
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups milk

Instructions :

Prep :	Cook : 12M	Ready in :

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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