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LOCATION: Recipes >> Desserts Pudding >> Lemon Sponge Pudding

Print this Recipe    Lemon Sponge Pudding

1 cup sugar
1/4 cup cake meal
1/2 tbs potato starch
1/8 tsp salt
2 tbs melted shortening or oil
4-5 tbs lemon juice
1 tsp grated lemon rind
2 eggs, separated
1 cup water

In a large mixing bowl, combine the dry ingredients. Stir in the
oil, lemon juice and lemon rind. In a small bowl, beat the egg
yolks with the water and add to the lemon mixture and mix well.

In a clean small bowl, at high speed, beat the egg whites until
stiff but not dry. Fold them into the egg yolk-flour mixture.
Pour the batter into a 1 1/2 quart casserole or 6 custard cups.
Set the dish(es) into a pan containing 1 inch of hot water. Bake
in a preheated 350 degree F oven for 40-50 minutes. Serve warm or
cold. Serves 6-8.

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