Lemon Pudding Cakecrockpot, desserts 3.00 eggs separated 1.00 teaspoon grated lemon peel 0.25 cup lemon juice 3.00 tablespoon butter 1.50 cup milk 0.75 cup sugar 0.25 cup flour 0.13 teaspoon salt Beat egg whites until stiff peaks form set aside. Beat egg yolks and blend in lemon peel juice and butter and milk. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites. Spoon into crockpot. Cover and cook on high for 2 to 3 hours From Mable Hoffmans Crockery cooking Posted to MM-Recipes Digest V4 #082 by BobbieB1@aol.com on Mar 21, 1997 Nutrilink: M0^00000,M0^00000,M0^00000 |
