AuthorRetroRuth
Rating

From Sunkist Test Kitchen, 1952

Tested Recipe!

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 3 tbsp butter
 1 cup sugar
 4 egg yolks
  cup fresh lemon juice
 2 tsp grated lemon rind
 ¼ tsp salt
 3 tbsp flour
 1 cup milk
 4 egg whites
  cup toasted slivered almonds

1

Cream butter, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff, fold into mixture.

2

Pour into loaf baking dish, 9 x 5 inches. Set in a pan of hot water and bake in slow oven (325°F.) 40 minutes. Turn the thermostat to 350° and bake until brown, about 10 minutes.

3

Sprinkle with remaining almonds and serve either warm or chilled. Makes 8 servings.

Ingredients

 3 tbsp butter
 1 cup sugar
 4 egg yolks
  cup fresh lemon juice
 2 tsp grated lemon rind
 ¼ tsp salt
 3 tbsp flour
 1 cup milk
 4 egg whites
  cup toasted slivered almonds

Directions

1

Cream butter, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff, fold into mixture.

2

Pour into loaf baking dish, 9 x 5 inches. Set in a pan of hot water and bake in slow oven (325°F.) 40 minutes. Turn the thermostat to 350° and bake until brown, about 10 minutes.

3

Sprinkle with remaining almonds and serve either warm or chilled. Makes 8 servings.

Lemon Cake Top Pudding

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