If you’ve never tried these I urge you to do so. The batter goes together quickly and it separates while baking into a cakey top layer and a creamy, tart lemon pudding on the bottom.
I like old fashioned, unpretentious desserts that pack a flavor whallop and this one is at the top of my list.
1 cup sugar
1/4 cup flour
2 tablespoons oil
2 teaspoons finely grated lemon peel
1/2 cup lemon juice
1-1/2 cups milk, scalded
3 lightly beaten egg yolks
3 stiffly beaten egg whites
Combine sugar, flour, salad oil, and the salt. Add lemon peel and juice. Slowly stir milk into the egg yolks, add to lemon mixture. Carefully fold in egg whites. Pour into 8 ungreased 5 ounce custard cups.
Set cups in a shallow pan and pour hot water around them to 1 inch deep. Bake at 325 degrees for 35 minutes. Serve warm or at room temperature with a little whipped cream. A few berries on top are a nice addition too.