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Lemon pudding

• ¾ cups of Cristal de Caña sugar
• 2 tablespoons of flour
• 1 cup of milk
• 2 tablespoons of margarine
• 2 eggs
• ¼ teaspoon Royal (chemical yeast)
• 1 lemon

1. Mix the margarine with the sugar and add the flour and the baking powder.
2. Add the lemon zest, then the lemon juice, and gradually the milk.
3. Add the beaten egg whites (until stiff).
4. Place in a caramel-coated mold and cook in bain-Marie until set.