Lemon Souffle Pudding


1-1/2 cups sugar
1/8 teaspoon salt
2-1/2 tablespoons flour
2-1/2 tablespoons butter
2-1/2 lemons, juice and rinds
3 eggs, separated
1 extra egg white
1-1/4 cups milk


Mix the sugar, salt and flour. Add the butter, lemon juice, rind and beaten egg yolks, blended with the milk. Beat well. Fold in the stiffly beaten egg whites. Pour into a buttered casserole, place in a pan of hot, but not boiling, water and bake for 30 minutes in a 350 degrees F oven.

When you serve the pudding, spoon the liquid on the bottom over it as a sauce.


Serves 6.


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