Lemon Pudding Cake

I found this recipe the other day while looking through one of the cookbooks I have for a recipe for dinner. This 'cake' caught my eye because it clams to 'taste like lemon meringue pie', of which I am a fan. Our daughter, Emma, is also a lemon pie fan. Reading through the recipe, this seemed a whole lot faster than a pie and when I mentioned it to Emma, she nodded excitedly. So we put one together the other night for dessert, and everyone liked it.

Lemon Pudding Cake

serves 4

1/2 cup sugar

3 tbs all-purpose flour

1 tsp lemon zest (one lemon's worth)

3 tbs freshly squeezed lemon juice (2 lemons)

2 tbs butter, melted

2 slightly beaten egg yolks

1 cup milk

2 egg whites

Preheat oven to 350 degrees.

Combine sugar and flour. Stir in lemon zest, juice and melted butter. Combine yolks and milk. Add to flour mixture, stir just until combined. 

Beat egg whites until stiff peaks form (tips stand straight). Gently fold egg whites into lemon batter. Transfer batter to a 1 quart casserole. Place in a larger pan on oven rack. Add hot water to larger pan to a depth of 1 inch. Bake in a 350 degree oven about 40 minutes or until golden and top springs back . Serve warm. 

Note: Making stiff peaks. This is really quite easy. Beat with an electric mixer in a clean bowl on high until the whites stand straight up when the beater is pulled out of the bowl. Turn the mixer off, dip beater into whites, pull out of whites. If the white stands straight up, stiff peaks have formed.