Pudding Cake, Lemon II
Recipe archives for the Jewish Food Mailing List
Ingredients
- Butter for 4 custard cups (8-ounce size)
- Grated zest of 1 lemon
- 1/4 cup fresh lemon juice (1 large lemon may be enough)
- 1-1/2 tablespoons unsalted butter
- 3/4 cup sugar
- 2 large eggs, separated
- 2 tablespoons flour
- 1 cup milk
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