Lemon Pudding to the Oven

Name: Lemon Pudding to the Oven
Yield: 6
Ingredients: 2 egg whites; 1/4 teaspoon (of a pinch) of salt; 1/4 cup of sugar; 2 yolks; 1 tablespoon of grated lemon zest; 1 1/2 tablespoons of lemon juice; 1 tablespoon of melted butter or margarine; 2 tablespoons of all-purpose flour; 2 tablespoons of wheat flour; 1 cup of reconstituted skim milk (in powder)

1
2 egg whites
2
1/4 teaspoon (of a pinch) of salt
3
1/4 cup of sugar
4
2 yolks
5
1 tablespoon of grated lemon zest
6
1 1/2 tablespoons of lemon juice
7
1 tablespoon of melted butter or margarine
8
2 tablespoons of all-purpose flour
9
2 tablespoons of wheat flour
10
1 cup of reconstituted skim milk (in powder)

Ingredients

1
2 egg whites
2
1/4 teaspoon (of a pinch) of salt
3
1/4 cup of sugar
4
2 yolks
5
1 tablespoon of grated lemon zest
6
1 1/2 tablespoons of lemon juice
7
1 tablespoon of melted butter or margarine
8
2 tablespoons of all-purpose flour
9
2 tablespoons of wheat flour
10
1 cup of reconstituted skim milk (in powder)

Directions

1
Preheat the oven
2
Grease a mold with capacity for 1 liter
3
Beat the egg whites until stiff, with salt
4
Gradually add 1/4 cup of sugar, beating until firm
5
Beat the yolks with grated lemon zest and lemon juice, along with melted butter or margarine
6
Add 2 tablespoons of flour mixed with wheat flour
7
Add the milk
8
Add the beaten egg whites
9
Pour the mixture into the mold
10
Place it in a water bath (with warm water)
11
Bake without covering for 55 to 65 minutes or until the top is firm and golden brown
12
This pudding will be firm on top and soft below
13
Serves 6 portions of approximately 115 calories each.