Lemon Pudding Cake

If you have an unlined copper bowl, you can use it for whipping the egg whites, omitting the cream of tartar. Cooks use cream of tartar to help stabilize beaten egg whites, but copper interacts chemically with egg whites to yield much the same result. If whipping to soft peaks, the peaks should droop when the beaters are lifted; if whipping to stiff peaks, they should stand upright. To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners' sugar. Using an electric mixer on medium-high speed, beat until soft peaks form.
Average Customer Rating:
5 out of 5
5
 out of 
5
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Lemon Pudding Cake
Review 1 for Lemon Pudding Cake
5 out of 5
5 out of 5
Jaimebug
,CO
May 5, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Sweet but not overwhelming
May 5, 2014
I don't make this too often because I usually end up eating the entire thing in one day. I usually just use one lemon though, and sprinkle powdered sugar on top.
Pros: Impressive, Will Make Again
Cons: Lengthy