3 well-beaten egg yolks
3 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
6 tablespoons lemon juice
1 tablespoon grated lemon rind
1 1/4 cups milk
3 egg whites, stiffly beaten
Finely grated lemon zest
Directions - Lemon Pudding Cake:
Position the rack in the center of the oven. Preheat the oven to 350 degree. Have ready a 2-quart ceramic or glass baking dish.
In a medium bowl sift together flour, sugar, and salt. In a separate small bowl whisk the egg yolks vigorously. Add beaten egg yolks to the sifted dry ingredients. Mix in the melted butter, lemon juice, lemon rind, and milk.
In a separate small bowl, beat egg whites until they stiffen and form peaks. Lastly, fold the stiffly beaten egg whites into the flour mixture.
Pour pudding into the 2-quart baking dish. Bake in the oven for 40 minutes until firm. Cool for 10 minutes. Serve finished pudding cake in small bowls topped with whipped cream, and sprinkling of finely grated lemon zest.
Recipe yields 8 servings of lemon pudding cake.