Lemon Pudding

1. 1

   Juice and grate rind of 1 lemon.

2. 2

   Separate eggs.

3. 3

   Beat yolks until thick and lemon colored.

4. 4

   Add butter to warm milk, then pour heated milk over beaten yolks slowly, mixing thoroughly.

5. 5

   Add sugar, flour and salt, which have been mixed together, and stir in rind and juice of lemon.

6. 6

   Beat egg whites until stiff and fold lightly into mixture.

7. 7

   Pour into buttered custard cups, 2/3 full and bake in pan of hot water 45 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.