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IRISH LEMON PUDDING
(To Serve 4 To 6)
1/2 c. butter
3/4 c. sugar
4 eggs
1 lemon
2 Tbsp. flour
1 1/2 c. milk
1 Tbsp. confectioners sugar

Preheat the oven to 400 degrees. Cream the butter and sugar in
a bowl until light and fluffy. Separate the eggs and add the
yolks to the creamed mixture. Beat well. Grate rind from
lemon and squeeze out juice. Beat into the creamed mixture.
Gradually stir in the flour, then the milk. Beat egg whites
until stiff, then carefully fold into mixture. Turn into a
greased 7-inch souffle dish and sift confectioners sugar over.
Place dish in roasting pan containing 1-inch hot water. Bake
for 40 to 50 minutes until the pudding has risen and the top is
golden. Serve hot or cold.

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