Lemon Custard Cake

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4 to 6

Nancy Carlton of Roseville was looking for a brownie pudding dessert with a pudding-cake consistency.

Judith Usher shared the saucy hot fudge pudding cake recipe featured in today's Mailbox. Usher also shares this version of a lemon pudding custard cake.

Ingredients:

3 tablespoons soft butter

1 cup sugar

½ teaspoon salt

3 eggs, separated, whites beaten till stiff

6 level tablespoons flour

Grated peel and juice of one lemon

1½ cups milk

Instructions:

Cream butter and sugar together. Add salt, egg yolks, flour, lemon peel, lemon juice and milk. Fold in egg whites, which have been beaten till stiff. Bake in a lightly buttered casserole dish, set in a pan of hot water. Bake for one hour at 325 degrees. This will look like a spongecake on top and will be lemon custard on the bottom.

Per serving, based on 6 servings: 287 calories; 6 grams protein; 43 grams carbohydrates; 10 grams fat (6 saturated, 3 monounsaturated, 1 polyunsaturated); 130 milligrams cholesterol; 257 milligrams sodium; 0 fiber; 36 grams sugar; 32 percent calories from fat

This story was originally published June 25, 2008 at 6:59 AM with the headline "Lemon Custard Cake."