This is another recipe that has imprinted its flavor on me. It is divine. The texture is both soothing and comforting, velvety and molten. It was another one of my granny's special recipes.
Lemon Cake Top Pudding 375 degrees F
2 Tablespoons of flour
3/4 cup of sugar
1 TBSP of butter
2 eggs separated
1/4 cup of lemon juice
1 cup of milk
Cream flour, sugar, and butter. Beat eggs yolks and add to creamed mixture then the lemon juice and milk. Beat egg whites until stiff and then fold them into the mixture.
Bake in an eight inch unbuttered dish standing in a pan of water for 35 minutes. This separates into a magical cake on top and custard on the bottom. Serve hot or cold and it serves about four.
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