Lemon Pudding Cake

lemon Pudding Cake


 * 4                egg Whites
 * 2                 egg Yolks
 * 2     Tsp           lemon peel -- Finely Shredded
 * 1/3 c             lemon juice
 * 1     Tbsp          margarine -- Melted
 * 2/3 c             sugar
 * 1/3 c             all-purpose flour
 * 1/4 Tsp           salt
 * 1 1/2 c             Skim milk

vanilla Frozen yogurt or ice

milk -- Optional

in a Medium Bowl, Place egg Whites, Let Stand At

Room Temperature For
 * 30

Minutes. Beat With an Electric Mixer on High SpeedUntil Soft Peaks Form (tips Curl). Set Beaten egg Whites Aside.

in a Large Mixing Bowl, Combine egg Yolks, lemon

Peel, lemon juice, And

Melted margarine. Beat With an Electric Mixer on HighSpeed Till Well

Mixed. in Another Mixing Bowl, Combine sugar, flour,And salt. Using

Electric Mixer on Low Speed, Add sugar Mixture to EggYolk Mixture

Alternately With Skim milk, Beating Just Till

Combined After Each

Addition. Fold About One-Third of The flour MixtureInto The egg Whites.

Then Fold egg White Mixture Into The Remaining FlourMixture. Pour Into

a
 * 2-Quart Square Baking Dish. Place Baking Dish in aLarge Baking Pan;

Pour

Hot water Into Baking Pan Around Baking Dish to aDepth of 1 Inch.

Bake in a 350* Oven About 40 Minutes or Till Top IsGolden Brown.

Remove Large Pan From Oven. Carefully Lift The

Baking Dish From The

water; Transfer to a Wire Rack. Serve Warm. Top With Frozen yogurt or ice milk, if Desired.

Enjoy.

contributed by :
* World Recipes Y-Group