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MainRecipesCake | Lemon Pudding Cake

   Lemon Pudding Cake submitted by Mom Johnson
Best served warm with plenty of cold whipped cream.

Beat together the egg yolks, lemon juice, rind and butter until thcik and lemon-colored. Combine sugar, flour, and salt. Add to egg mixture alternately with milk, beating after each addition. Beat egg whites in a separate bowl until stiff. Blend into lemon mixture. Pour into an 8 inch square pan and set into another pan of hot water. Bake at 350 degrees for about 45 minutes. Serve warm topped with sweetened whipped cream.

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v 4 eggs, separated
v 1/3 cup fresh lemon juice
v 1 Tsp. grated lemon rind
v 1 T. melted butter
v 1 1/2 cup sugar
v 1/2 cup flour
v 1/2 tsp. salt
v 1 1/2 cups milk

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