Upside down lemon pudding cake

8 Servings

Ingredients

Quantity Ingredient
¼ cup Sliced Almonds
4 Eggs; Separate Out Yolks
1 cup Sugar; Divided
3 tablespoons Butter; Softened
3 tablespoons Flour
⅛ teaspoon Salt
⅓ cup Fresh Squeezed Lemon Juice
1 cup Low Fat Milk
Grated Peel Of 1/2 A Lemon

Directions

Coat inside of 1½-qt. glass casserole with butter-flavored cooking spray. Sprinkle almonds over bottom of casserole. In medium bowl with electric mixer, beat egg whites at high speed until soft peaks form.

Gradually add ¼ c of the sugar, beating until stiff peaks form; set aside. With same beaters in large bowl, beat together butter and remaining ¾ c sugar. With same beaters in small bowl, beat egg yolks well. Add to butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat well. Sitr in milk and lemon peel until blended. Stir in ⅓ of the egg white mixture, then gently fold in remaining egg whites.

Pour batter into prepared casserole over almonds. Place casserole in shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325 degree oven for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger. _Carefully_ remove from water and let set for 20 to 30 minutes. Serve chilled. Garnish each serving with lemon slices and fresh mint leaves if desired.

NOTES : Pudding on the bottom is topped with a delicate crust of cake. It's light, lemony, and refreshing.

Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998

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