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Lemon Pudding Cake

3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt

Beat egg whites until stiff peaks form, set aside. Beat egg yolks
and blend in lemon peel juice and butter and milk. Combine sugar,
flour and salt and add to egg milk mixture beating until smooth.
Fold into beaten egg whites. Spoon into crockpot. Cover and cook
on high for 2 to 3 hours.

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