Lemon Pudding Cake

Another "How does it DO that?" dessert.

I refer to it as the summer-time pudding cake, the hot-fudge version of course being the winter-time version.

Hot or chilled.

It's.just.that.good

Lemon Pudding Cake

3/4 cup sugar
1/4 cup all-purpose flour
1 dash salt
3 tablespoons butter, melted
1 1/2 teaspoons lemon peel, finely grated*
1/4 cup lemon juice, fresh*
3 large egg yolks, beaten
1 1/2 cups milk
3 large egg whites, whipped

1. In large mixing bowl combine sugar, flour, and salt.

2. Stir in butter, lemon peel, and lemon juice.

3. In small bowl combine eggs, milk; add to flour mixture.

4. In a mixer bowl beat egg whites to stiff peaks.

5. Gently fold egg whites into lemon batter.

6. Turn into an ungreased 8x8x2 baking pan.

7. Place in a larger pan on oven rack.

8. Pour hot water into larger pan to a depth of 1 inch.

9. Bake in a 350 oven for 35 to 40 minutes or till top is golden and springs back when touched.

10. Serve warm or chilled in individual dessert dishes.

*substitute lime or key-lime for lemon, trust me!