LEMON CAKE PUDDING
One of my favorite desserts from childhood. The texture of this dessert is what interested us as kids (and still does) - cake on top and a lemon pudding, almost a ‘sauce’, on the bottom. How the cake/sauce separation happens is a mystery to me because when you mix it all up and pour it in the baking dish, everything looks like a thick lemon soup. This would be a nice treat for company - light and lemony, plus it looks like a lot of work, but it’s really not.
Sift together into a mixing bowl:
1/4 cup sifted all-purpose flour
1 cup sugar
1/4 tsp. salt
Stir in:
1-1/2 tsp. grated lemon rind (1 lemon)
1/4 cup lemon juice
2 eggs yolks, well beaten
1 cup milk
Fold in:
2 egg whites, stiffly beaten
Pour into a 1 quart casserole (6-1/2 “) or 6 custard cups.
Set in pan of water (1” deep).
Bake at 350 degrees for 50 minutes.
Serve warm or cold (refreshing in warm weather), with or without whipped cream.
Serves 6
Cooking notes:
* We have always used an old Corningware 1-3/4 qt. baking dish & the LCP fills it up - I can’t imagine using something smaller.
* The LCP comes out of the oven with the cake top puffed up and looking great ..... and then it falls. This is disappointing, but perfectly normal.
* Variations on this recipe (substitutes for the lemon):
-Lime juice/rind
-Orange juice/rind
-Pineapple - follow recipe exactly except use 1/2 cup milk, only 1 tbsp. lemon juice, and add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.
That looks really good. Appreciate the variations as well.
I’ll take a guess and say that the whites folded in make the cake part light and the egg yolks being heavy cause the lemon to sink, and that this is how the layers develop.
Now, the corning ware. I have a 3 piece set. Probably the typical set. I think the largest and the mid sized ones probably hold the same, its just that one is deeper, and the other is larger but more shallow. How deep is the one you use?