LEMON PUDDING CAKE3 eggs, separated 3/4 cup low-fat milk 1/4 cup fresh lemon juice 1 teaspoon grated lemon peel 1 cup sugar 3/4 cup all-purpose flour 1/4 teaspoon salt Preheat oven to 350 degrees F. Place egg whites in medium bowl. Beat on Speed 9 about 1 minute, or until stiff peaks form. Set aside. Place egg yolks in large bowl. Beat on Speed 6 about 30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 6 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 2 about 30 seconds, or until blended. Beat on Speed 6 about 1 minute, or until smooth and frothy. Fold in egg whites with spatula, until just combined. Spoon batter into ungreased 1 1/2-quart souffle or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1-inch depth. Place in oven. Bake at 350 degrees F for 35 to 45 minutes, or until golden brown. Cool slightly. Serve warm. Servings: 6 Source: KitchenAid Professional 9 Speed Hand Mixer Manual
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