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!)