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Saucy Lemon Pudding Cake

2 eggs, separated
1 cup milk
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon salt

Heat oven to 350° F.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.

Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.

Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.

Bake 45 to 50 minutes or until golden brown. Serve warm or cool and, if desired, with whipped cream. Immediately refrigerate any remaining pudding cake after serving.

Makes 6 servings