Lemon Custard Pudding Cake

• 6 Tblsp. All purpose flour
• 6 Tblsp. Butter or margarine, melted
• 2 cups sugar, divided
• 4 eggs, separated
• 1 ½ cups milk
• Grated peel of 1 lemon
• 2 Tblsp. Fresh lemon juice
• Confectioner’s sugar

In a large mixing bowl, combine flour, butter, and 1 ½ cups sugar. Bear egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff slowly adding remaining ½ cup while beating. Fold into batter. Pour into a greased 2 qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350° for 55 -60 minutes or until lightly browned. Serve warm or chilled with confectioner’s sugar dusted on top.

Yield: 6-8 servings