The recipe comes from Carl’s mother, Elsie Fisher. It holds special memories for him. The texture is light and fluffy with a nice lemon flavor. The original note card indicates, “Delicious” and “Perfect every time.”
Cake, Lemon Pudding
Ingredients
- 1 1/2 cup milk scalded
- 1 cup sugar
- 1/4 cup flour
- 1/8 tsp salt
- 2 TBL butter melted
- 5 TBL lemon juice fresh or bottled
- 1 large lemon grated rind
- 3 medium egg separated
Instructions
- Preheat oven to 350 degrees and grease an 8x8x2 shallow baking pan.
- Scald milk in a small pan to 180 degrees, stirring constantly so the milk doesn't burn or form a crust. Set aside and let it cool to 110 degrees.
- While milk is cooling, combine sugar, flour, salt and butter. Add lemon juice and grated lemon rind. Set aside.
- Separate eggs into yolks and whites into two different bowls. Beat egg yolks and the cooled milk together. Add mixture from step above to the egg yolk and milk mixture. Mix well.
- Beat egg whites until there are stiff peaks. Fold egg whites into mixture and then pour into the 8x8x2 greased, shallow baking dish. Bake at 325 degrees for 45 minutes. When baked, custard is on the bottom and cake on top.