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| LEMON SPONGE PUDDING |
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- 1 cup sugar
- 1 tablespoon flour
- Pinch of salt
- 2 egg yolks
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- 1 cup milk
- Rind and juice of 1 lemon
- 2 tablespoons butter
- 2 egg whites, stiffly beaten
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Sift the sugar, flour, and salt and blend with the beaten egg
yolks. Add the milk, lemon juice, and rind, beating thoroughly.
Melt butter and add. Fold in the stiffly beaten egg whites and
bake in pudding dish set in a pan of hot water ¾ hour
at 350° F. Serve cold. Serves 6. |
Purchase cookbooks
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