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Lemon Love!

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Luscious lemon flavor that's one helluva science experiment ... you mix up a batter, pour it in a baking dish. Forty-five minutes later the  miracle  h appens every time,  somehow it  separates  into a creamy lemon pudding on the bottom of your pan, topped with a light sweet-tart sponge cake. Sift a little powdered sugar for lovely finish, and there you have it. For a low sugar version, a good Stevia baking blend does the trick with no loss of flavor or texture. If you're a lemon lover, be prepared to fall head over heels! LEMON PUDDING CAKE 4 large eggs, separated 1 teaspoon finely grated lemon zest  1/3 cup lemon juice 1 tablespoon unsalted butter, melted  1 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 1-1/2 cups whole milk Place a roasting pan large enough to accommodate an 8-inch square baking dish on a rack in the center of the oven. Fill the pan with about 1-1/2 inches of water. With the pan inside, heat the oven to 350 degrees.