Monday, February 21, 2011

Lemon Tarts

There's just something good about a thirty year old recipe . . . sorta timeless. Thirty years ago, a dear older woman in my life made this almost on a weekly basis. It's easier than pie and incredibly yummy.

Lemon Cake Pudding
Sift—1/4c flour, 1 c sugar and 1/4 t salt Stir in—1 1/2 t grated lemon rind, 1/4c lemon juice, 2 egg yolks that have been beaten, and 1 c milk (whole) Then—fold in 2 egg whites that have been stiffly beaten. Now...pour this into 6 custard cups. Set these cups into a pan of water (a 9x13 baking dish is great). Make sure the water comes up 1” on the side of the cup. Bake at 350 degrees for 40 minutes.

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