Lemon Souffle Pudding

[Kerry Beal]

Lemon Souffle Pudding

A very retro dessert. Forms a light fluffy layer on top, and a pudding layer underneath.

• 4 extra large eggs, separated
  
• 2 c milk
  
• 1 c sugar
  
• 1/2 c lemon juice
  
• 1 tsp lemon rind
  
• pinch salt
  
• 3 T flour
  
• 2 T melted butter
  

Beat egg whites to soft peaks. Mix remaining ingredients. Fold egg whites into lemon mixture.

Pour into 4 quart pyrex casserole. Bake in a water bath at 350 F until puffy and brown, about 30 minutes.

( RG1805 )