Cookerati

I made this  snack that I found in Legends in the Kitchen Recipe Book by Mrs. Howard Keel and Linda F. Radke,  the other night when my son had his friend over.  They devoured it.  While the directions say to serve warm, I can attest that it’s delicious refrigerated also. It has a light lemony taste and is very custardy with a light cake layer top.   This dessert takes less than 15 minutes to prepare and get into the oven. The baking takes another 45-50 minutes, but then it’s done.  I am thinking of making this for Easter.  It’s a nice light dessert to follow the Easter Buffet.

My Grande Edda’s Lemon Cake Pudding From Legends in the Kitchen 

by Mrs. Howard Keel and Linda F. Radke

Ingredients:

• 3 tbs Butter
• 1 cup sugar
• 4 egg yolks
• 1/2 cup lemon juice
• 2 tsp grated lemon rind
• 1/4 tsp salt
• 3 tbs flour
• 1 to 1 1/2 cups milk
• 4 egg whites
• 1/4 cup slivered almonds

Directions:

Cream butter and sugar. Add egg yolks. Beat well. Add lemon juice and grated rind. Mix in salt and paper. Add milk, then gently fold beaten egg whites (stiff) to mix. Pour into round baking dish or 9 X 5 bread pan.

Set into pan of hot water. Bake in slow oven at 325 degrees for 40 minutes. Turn oven to 350 degrees(about ten minutes or less) until golden brown on top.  Remove and sprinkle with 1/2 cup of slivered almonds.  Serve warm.