Granny's Lemon Cream Pudding

This is a delicious pudding with a lemony, creamy custard at the bottom, and a light spongy cake on top. I like to serve it in my Granny's bowls too. Perfect comfort food.

Ingredients

3/4 stick butter (3 oz) at room temperature

1/2 cup sugar minus 1 tablespoon

Zest and juice of 2 lemons (or 1 lemon and 1 lime)

1/2 cup flour 

1/2 tsp of baking powder

2 egg yolks

1 1/2 cups warm milk

2 egg whites (stiffly beaten)

Preheat oven to 300 degrees F. 

Cream together butter and sugar until soft.

Stir in lemon juice and zest (the mixture will be quite soupy)

Add the flour and egg yolks and mix together.

Then gradually stir in 1 1/2 cups warm milk—it will most likely curdle. 

Beat the egg whites, then gently fold them into the milk and lemon mixture. 

Pour into a buttered 1 1/2 quart baking dish, and set it in a pan of hot water, that comes half way up the sides. 

Bake for 45 minutes. It’s delicious served warm or at room temperature.