BAKED LEMON PUDDING

An old British recipe, perfect with a nice cup of tea.  It’s not quite a soufflé, not really a pudding, and not actually a cake either.  But the very, very lemony flavor, and the surprisingly simple prep, will probably make it a regular on the dessert roster.  Don’t be put off by the consistency of the batter—it will be quite thin.  And don’t skip the bain marie either—that hot water bath that assures even baking of the two layers.  Less than an hour later, a thick lemony pudding topped by a delicate sponge will be coming out of the oven!

• 4 eggs, separated
• Zest and juice from 3 l3mons
• 1 tblsp butter, softened
• 1 ½ cups sugar
• ½ cup flour
• ½ tsp salt
• 1 ½ cups milk

Beat egg whites with ¼ tsp cream of tartar until stiff peaks form—set aside.  Beat egg yolks, butter, lemon zest and juice until thick.  Whisk flour, sugar and salt together.  Add flour mixture alternately with milk to egg yolk mixture—beating well after each addition. Gently fold egg whites into batter.   Preheat oven to 350’ and lightly butter an 8” pan.  Pour batter into pan—place pan in larger pan half-filled with hot water.  Bake for 35-45 minutes.  Top will be browned and toothpick inserted into cake will be dry.

The Kitchen Hive