Recipe: Lemon Pudding Cake for Two

LEMON PUDDING CAKE FOR TWO

1/2 cup sugar
2 1/2 tablespoons flour
1/8 teaspoon salt
1 egg, separated, at room temperature
1/2 cup milk
1 1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
Whipped cream or whipped topping (optional, for serving)

Preheat oven to 350 degrees F. Lightly grease 2 (10-ounce) custard cups.

In a medium bowl, combine sugar, flour and salt. Set aside.

In a separate bowl, beat egg yolk. Add milk, lemon zest and juice. Add to dry ingredients and mix well; set aside.

In a mixing bowl, beat egg white until soft peaks form. Fold into milk mixture. Pour into prepared custard cups; place in a pan of warm water.

Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.

Serve warm; top with whipped cream or topping, if desired.

Makes 2 servings
Source: Southern Living Annual Recipes, 1983