Lemon Pudding Cake

• 2 eggs, sepearated
• 18 teaspoon cream of tartar
• 34 cup skim milk
• 3 tablespoons whole wheat pastry flour
• 14 cup fresh lemon juice
• 18 teaspoon baking soda
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1 teaspoon grated lemon peel
• 12 teaspoon lemon extract

1. preheat oven to 350.
2. Lightly butter a 1 1/2 qrt casserole.
3. In a med.
4. size bowl, beat egg whites until foamy.
5. Add cream of tartar and continue beating until stiff peaks form.
6. In a large bowl, beat egg yolks.
7. Shake together skim milk and flour in a jar with a tight fitting lid.
8. Beat into egg yolks.
9. Add remaining ingredients and.
10. blend well.
11. Stir a small amount of the yolk mix into whites to lighten, then fold whites into yolk mix.
12. Turn into prepared casserole and set in a pan of hot water on bottom shelf of oven.
13. Bake for 55 to 60 minutes.

eggs, cream of tartar, milk, whole wheat pastry flour, lemon juice, baking soda, honey, butter, lemon

Taken from www.food.com/recipe/lemon-pudding-cake-335825 (may not work)