Lemon Cake Pudding
(Pudding With Cake On Top)


2 eggs, separated
1 cup sugar, divided
cup lemon juice
2 tbsp butter, melted
1 cups milk
cup self-rising flour

Preheat oven to 350°F. Beat egg whites in a small bowl until stiff; add cup sugar; mix and set aside.

In a medium bowl mix the yolks, remaining sugar, lemon juice, butter, and milk. Add flour and beat until smooth.

Combine egg white and egg yolk mixtures and mix just until blended.

Pour batter into a greased (cooking spray is less messy) 2 quart baking dish and bake for 45 minutes or until set. Do not over-brown.

Spoon into small bowls for serving.



Credits: This recipe is based on (I use butter, not margarine, and the original specified skim milk) a recipe from The Essential Arthritis Cookbook, by The Arthritis Center and the Department of Nutrition Sciences, University of Alabama at Birmingham.