1 c Sugar 5 tb Lemon juice, (fresh)
1/4 c Flour 1 Lemon (grated peel only)
1/8 ts Salt 3 Eggs, separated
2 tb Butter, melted 1 1/2 c Scalded milk
Blend sugar, flour, salt, and butter; add lemon juice and peel. Beat
egg yolks and milk; add to lemon mixture. Mix well; fold in stiffly
beaten egg whites. Pour into greased 9 x 9″ baking dish’ place dish
in pan of hot water. Bake at 325 degrees F. for 45 minutes. Custard
pudding will be at the bottom and the cake will be on top.
This is comfort food. My mom used to make it and it was wonderful.
Mary Riemerman
Yields
1 small cake
