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Crockpot Lemon Pudding Cake
CROCKPOT LEMON PUDDING CAKE
Yield: 5 Servings
3 large eggs separated [2 eggs]
Beat egg whites until stiff peaks form, set aside. Beat egg yolks and blend in lemon peel, juice and butter and milk. Combine sugar, flour, spice and salt and add to egg-milk mixture. Beat until smooth. Fold in the beaten egg whites. Spoon into crockpot, cover and cook on high for 2 to 3 hours. Or spoon into custard cups, place in a pan of hot water and bake in a preheated 350 ° oven for 40 minutes, until just browned.
preheat oven to xxx °