Lemon Pudding Cake

From: Ardith Ellingson

1 cup white sugar

1/4 cup flour

1/4 tsp salt

1/4 cup lemon juice

1 Tbsp grated lemon zest

1 Tbsp melted butter

1 cup milk

2 eggs, separated

Directions:

Preheat oven to 350.

In a medium bowl, combine sugar, flour, and salt. Stir in lemon juice, zest, butter, and milk.

Separate eggs.

Beat egg yolks until thick and pale, then add to lemon mixture.

Clean the beaters then beat the egg whites until stiff but not dry. Fold into the lemon mixture.

Pour into a buttered 6 cup casserole dish. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.

Bake for about 40 minutes, until the topping is set and golden.

Serve warm.