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Print this Recipe    Lemon 02

Saucy Lemon Pudding
Serves 4.

2 ozs butter/marg
1 lemon-using the rind & juice
3 ozs sugar
2 eggs separated
1 oz sifted plain flour
6 fluid ozs milk

Cream fat, lemon rind and sugar till light and fluffy. Mix in egg
yolks, flour and lemon juice. Gradually add the milk. Whisk egg
whites until they are stiff and fold in carefully to other mixture.
Pour into a greased 1 pint oven proof dish or use a Bain Marie.
Bake at 180C for 45 minutes.

You can vary the sauce thickness and strength of lemon flavouring
by adding more or less lemon.

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