Lemon Cake Top Pudding Recipe
Ingredients
2 egg yolks
1 tablespoon softened butter
1/3 cup honey
2 1/2 tablespoons whole wheat flour
1/4 cup lemon juice
1 cup milk
2 egg whites, beaten stiff
Directions
Preheat oven to 350° F.In a medium-size bowl, beat egg yolks lightly.
Add butter and honey.
Stir in flour, then add lemon juice and milk.
Fold in egg whites.
Pour into 5 ungreased, individual custard cups.
Place cups in baking pan, pour water into the pan around the cups to a level of about halfway up the sides of the cups.
Bake in preheated oven for about 35 minutes.
Add butter and honey.
Stir in flour, then add lemon juice and milk.
Fold in egg whites.
Pour into 5 ungreased, individual custard cups.
Place cups in baking pan, pour water into the pan around the cups to a level of about halfway up the sides of the cups.
Bake in preheated oven for about 35 minutes.
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