{"id":5157,"date":"2006-04-03T19:23:51","date_gmt":"2006-04-04T02:23:51","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5157"},"modified":"2010-05-23T19:25:55","modified_gmt":"2010-05-24T02:25:55","slug":"lemon-pudding-cake","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5157","title":{"rendered":"Lemon Pudding Cake"},"content":{"rendered":"

3\/4 C. sugar <\/span><\/p>\n

1\/4 C. all-purpose flour <\/span><\/p>\n

1\/4 tsp. salt <\/span><\/p>\n

3 egg yolks <\/span><\/p>\n

3 T. trans-free margarine or butter, softened <\/span><\/p>\n

1 tsp. lemon zest <\/span><\/p>\n

3\/4 C. lemon juice <\/span><\/p>\n

1 1\/2 C. 1% milk <\/span><\/p>\n

3 egg whites, at room temperature <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Preheat the oven to 350\u00c2\u00b0F. Coat an 8″ x 8″ baking pan with cooking spray. In a small bowl, sift together the sugar, flour, and salt. Set aside. In a large bowl, whisk the egg yolks for about 1 minute, or until smooth. Stir in the margarine, lemon zest, lemon juice, and milk. Add flour mixture and combine. In another large bowl, with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Whisk into the egg yolk mixture until combined and no visible lumps remain. Pour into the prepared baking pan and place that in a larger pan. Fill the outer pan with hot water about 1″ up the sides. Bake for 45 to 50 minutes, or until set. Serve warm or chilled. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

3\/4 C. sugar 1\/4 C. all-purpose flour 1\/4 tsp. salt 3 egg yolks 3 T. trans-free margarine or butter, softened 1 tsp. lemon zest 3\/4 C. lemon juice 1 1\/2 C. 1% milk 3 egg whites, at room temperature \u00c2\u00a0 Preheat the oven to 350\u00c2\u00b0F. Coat an 8″ x 8″ baking pan with cooking spray. In a small bowl, sift together the sugar, flour, and salt. Set aside. In a large bowl, whisk the egg yolks for about 1 minute,…<\/p>\n

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