Lemon Pudding Cake

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There are many versions of this tangy dessert. This one has a light, meringue-y sort of cake, with a nice amount of pudding underneath.

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3 egg whites
3 egg yolks
1 1/2 cups milk
3/4 cup sugar
1/4 cup flour
pinch of salt
juice and zest from 1 lemon
3 Tablespoons butter, melted

Whip egg whites until stiff, but not dry. Set aside. (By doing the whites first, you do not have to wash the beaters before doing the rest. Scoop the whites into a bowl and you can keep using your mixer’s bowl for the yolks as well). Beat egg yolks and add milk to them. Set aside. In a mixing bowl, combine the sugar, flour, salt, melted butter, lemon zest and lemon juice. Add the yolks and milk. Fold in the egg whites. Pour into an ungreased 9×9″ pan. Place this pan into a 9×13″ pan. Pour boiling water into the outer pan to form a water bath. This keeps the eggs from curdling. Bake in a preheated 350 degree F oven for 40 minutes. Let cool. Serve warm, not hot, so the pudding can thicken a bit.

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