Lemon Pudding Cake
2 eggs, separated
¾ c. sugar
1-2 t. lemon zest
3 T. fresh lemon juice
2 t. softened butter
¾ c. milk
5 T flour, combined with ¼ t. salt
Approx. ¼ cup fresh blueberries
Combine egg yolks, sugar, butter, zest and juice in large bowl. Beat until thoroughly blended. Add flour, alternating with milk until blended. In another bowl, beat egg whites till stiff peaks form. Fold egg whites into egg yolk mixture.
Drop a few blueberries into ungreased 6 oz custard cups. Divide “batter” evenly among custard cups. Place cups in metal baking pan and add enough boiling water to come up halfway on sides of cups. Bake at 350 for approx 35 minutes or tops brown lightly. Remove to cooling rack for 10-15 minutes. Dust with confectionery sugar and serve.
Of course, I will gladly make them for you and serve them warm from the oven in our beautiful dining room. If you're planning a trip to the Finger Lakes this summer, look us up and be prepared to get your taste buds awakened! You'll be glad you did.... Happy eating!