Crockpot Lemon Pudding Cake

Crockpot Lemon Pudding Cake

3 eggs, separated

1/4 Cup. lemon juice

3 Tablespoon. butter

1/8 teaspoon. salt

1 1/2 Cups. milk

3/4 Cup. sugar

1/4 Cup. flour

Beat egg whites until stiff peaks form and set aside. Beat egg yolks; blend in juice, butter and milk. Combine sugar, flour, and salt; add to egg-milk mixture, beating until smooth. Fold into beaten whites. Spoon into crock pot. Cover and cook on High for 2 to 3 hours.

Keep an eye on it; it tends to over-brown around the edges (though for some of us that’s the best part!)