1/2 cup granulated sugar (crystals)
5 tablespoons all-purpose flour
1/4 teaspoon active dry yeast
1/8 teaspoon salt
2 separated eggs
1 1/2 tablespoons grated lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons melted butter or margarine
1 cup milk
1/2 cup granulated sugar (crystals)
5 tablespoons all-purpose flour
1/4 teaspoon active dry yeast
1/8 teaspoon salt
2 separated eggs
1 1/2 tablespoons grated lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons melted butter or margarine
1 cup milk
Sift together flour, salt, and yeast
Add 1/4 cup granulated sugar
Beat egg whites until frothy and add grated lemon zest, lemon juice, melted butter, and milk
Beat well with a whisk
Add dry ingredients to the mixture and beat with an electric mixer until smooth
Beat egg yolks until firm and gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form
Carefully fold in the mixture to the prepared pudding mold (with capacity of 1 liter)
Bake in a moderate oven for 45 minutes or until firm and lightly browned on top
As the pudding bakes, it will separate into two layers: lemon custard at the bottom and a light sponge cake on top
Serve chilled.
