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Lemon Pudding Cake

Notes: 

Note: You will need a 2-quart baking dish for this. It will need to fit into a pan large enough to accommodate a ½” water bath when baking.

Aunt Sheila noted at the bottom of her recipe: For a richer dessert, spread the chilled pudding with a thin layer of unsweetened whipped cream. Len likes it with vanilla ice cream instead of whipped cream. I generally make two batches at one time, as one batch doesn’t last long in our house.

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Ingredients: 

1 cup + ½ cup sugar, divided – stock
½ cup flour – stock
½ teaspoon baking powder – stock
¼ teaspoon salt – stock
3 eggs, separated – stock
2 teaspoons grated lemon rind (about 1½ large lemons) – $1.59
¼ cup fresh squeezed lemon juice – included above
2 Tablespoons melted butter – stock
1½ cups milk – stock


 

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