Lemon Custard Pudding Cake

Ingredients

• 6 tablespoons butter , melted
• 6 tablespoons all-purpose flour
• 2 cups white sugar
• 4 eggs
• 1.5 cups milk
• 1.5 tablespoons grated lemon zest
• 2 tablespoons lemon juice
• 0.25 cups confectioners' sugar for dusting

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.

2. 2

   In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.

3. 3

   Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.

4. 4

   In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.

5. 5

   Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.