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Ingredients
- 2 whole Eggs, Separated
- 1 Tablespoon Butter
- 1 cup Sugar
- 2 Tablespoons Flour
- 1 cup Milk (2% Of Whole)
- 1 dash Salt
- 1 whole Lemon, Zest And Juice
Method
- Preheat oven to 350°F. Heavily butter a round baking dish.
- In a cold bowl, beat your egg whites until soft peaks form.
- In a separate bowl, combine egg yolks, butter, sugar, flour, milk, flour, salt, lemon juice, and lemon rind. Mix until the sugar is completely absorbed. Fold in your egg whites. Pour the mixture into the baking dish.
- Prepare a water bath for the dish. I used a 9x13 pan and fill it up about 3/4 full with water, then place my pudding dish inside.
- Bake for about 35 minutes. If your pudding hasn't set up and formed a crust-like top, you can remove the pudding from the water bath for the last ten minutes. I have found I've had to do this sometimes. You will want the top to have a light brown coloring and it should have a slight jiggle to it when it is finished. Serve warm after supper or refrigerate it and enjoy it cold!
