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Lemon Pudding Cake


  • 3 eggs, separated
  • 1/4 cup lemon juice
  • 3 tablespoons butter
  • 1 1/2 cups milk
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt


  1. Beat egg whites until stiff peaks form and set aside.
  2. Beat egg yolks; blend in lemon juice, butter and milk.
  3. Combine sugar, flour, and salt; add to egg-milk mixture, beating until smooth.
  4. Fold into beaten whites.
  5. Spoon into slow cooker.
  6. Cover and cook on HIGH for 2 to 3 hours.
  7. This tends to over-brown around the edges, so keep an eye on it.

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