irish lemon pudding


2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons, zested and juiced
1 1/4 cups milk


Preheat kitchen appliance to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon rind and juice, followed by the milk, and blend well. in an exceedingly separate bowl, whisk the egg whites till stiff. Fold gently into the lemon mixture till incorporated. Pour into a 8-9 in. pie pan or cake pan. Bake for forty minutes, or till terribly gently bronzed and set. Sprinkle with granulated sugar and serve heat with freshly topping.


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