Help! Away from home and need a recipe

[vbak]

DH and Iare visiting DD, DSIL, and DGKs in Germany.I need a recipe for a lemon pudding cake that is in either Joy of Cooking or Fannie Farmer. It is old. There are separated eggs, flour, sugar, lemon juice, and beaten egg whites. I can't remember what else there is. Anyway, the cake rises to the top and the pudding stays on the bottom. It would have bneen a greatn dessert after tonight's dinner. I made the salmon with vodka and lemon over angel hair. Delish. It is in the new Gourmet. TIA. Tschuess!:)

Vicky

[burleydee]

Is this the one?


Amount/Measure/Ingredient:

2 cups sugar
6 tbsp. Flour
1/4 tsp salt
4 tbsp. Melted butter
2/3 cup lemon juice, fresh squeezed
2 tsp. Grated lemon rind
1 tsp. vanilla
6 large eggs, separated
2 cups milk
1 cup light cream


Beat the sugar with the egg yolks until lemon colored. Add the flour, lemon juice, lemon rind, salt, butter and vanilla, stirring well. Beat the egg whites until stiff. Pour into greased cups and then into a baking pan filled with a shallow amount of hot water. Bake at 350°F. for 40-45 minutes, when baked each will be half custard and half cake.

[burleydee]

Also, there's this one ...


Lemon Pudding Cake

1 cup sugar

1/8 teaspoon salt

1/4 cup all-purpose flour

4 tablespoons (1/2 stick) butter, melted

1/3 cup freshly squeezed lemon juice

Grated peel of 1 lemon

3 eggs, separated

1½ cups milk

Heavy cream (optional)

Preheat the oven to 350 degrees. Butter a 1½-quart baking dish or an 8-inch square baking pan.

Mix 3/4 cup of the sugar, the salt and the flour together in a bowl. Add the melted butter, lemon juice, lemon peel and egg yolks, and stir until thoroughly blended. Stir in the milk. In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until they are stiff but remain moist. Fold the beaten whites into the lemon mixture, then pour the batter into the prepared baking dish.

Set the baking dish in a larger pan at least 2 inches deep and pour enough hot water into the larger pan to come halfway up the sides of the baking dish. Bake for about 45 minutes, or until the top is lightly browned.

Serve warm or chilled, with heavy cream, if you wish. Serves 6.

[sneezles]

This one is a bit different from the 2 posted above:

Lemon Pudding Cake
This is a nice light dessert. It separates during baking into a souffle like topping with the lemon sauce underneath. Very tasty!

Ingredients:
1 cup white sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon melted butter
1 cup milk
2 eggs, separated



Directions:
In a medium mixing bowl combine sugar, flour and salt. Stir in lemon juice and rind, butter and milk.
Beat egg yolks until thick and pale, and add to the lemon mixture.
Beat egg whites until stiff but not dry, and fold into the lemon mixture.
Pour into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.
Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.

[vbak]

Thanks. The 2nd one looks right.:)

[Canice]

This is a Marion Cunningham ("Fannie Farmer") recipe - is it close?

Lemon Pudding Cake
This is an old favorite of mine from days past, and a lovely light dessert. All the ingredients are mixed in one bowl, but something magic happens in the oven: The batter separates into two layers, a creamy lemon pudding on the bottom, a light sponge cake on top.

1 cup sugar
1/8 tsp. salt
1/2 cup all-purpose flour
4 tablespoons butter, melted
1/3 cup freshly squeezed lemon juice
Grated zest of 1 lemon
3 eggs, separated
1-1/2 cups milk
Whipped cream (optional)

Preheat the oven to 350F. Butter a 1-1/2 quart baking dish or an 8-inch square baking pan. Get out a slightly larger pan, at least 2 inches deep, that will hold the cake pan comfortably.
Combe 3/4 cup of the sugar, the salt and flour in a mixing bowl; stir to blend. Add the melted butter, lemon juice and zest and teh egg yolks; stir until thoroughly blended. Stir in the milk.
Beat the egg whites in a bowl with the remaining 1/4 cup sugar until they are stiff but not dry. Fold the beaten egg whites into the lemon mixture. Pour into the prepared baking dish.
Set the dish in the larger pan and pour in hot water to come halfway up the sides of the baking dish. Bake for about 45 minutes, until the top is lightly browned.
Serve warm or chilled, topped with whipped cream, if desired.
Serves 6.

[vbak]

Ya, know, Canice, I am pretty sure that it is the Fannie Farmer recipe. Thanks.

Vicky