Lemon Pudding Cake

This desert is extra good when served warm!

  • 3 Tablespoons butter at room temperature
  • 2/3 cup granulated sugar
  • 3 large eggs, separated
  • 3 Tablespoons flour
  • 1 cup milk
  • 6 Tablespoons fresh lemon juice
  • 2 Tablespoons grated lemon zest
  • Confectioner’s sugar

Preheat oven to 325. Butter a shallow 9-inch round baking dish.

In a large bowl, stir together butter and granulated sugar. Stir in egg yolks, then add flour, milk, lemon juice and zest. In a separate bowl, beat egg whites until stiff (but not dry) peaks form. Fold into butter mixture.

Spoon batter into buttered dish, then place in a roasting pan. Pour boiling water around dish to come halfway up sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove from roasting pan and let cool slightly. Dust with confectioner’s sugar and serve!