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1
Preheat oven to 350 degrees.
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2
Lightly butter a 2 quart shallow dish such an 9 inch square baking pan and set aside.
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3
Beat the butter until soft then gradually add the sugar, beating until well blended.
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4
Beat in the yolks one at a time, then add the milk, salt, flour, lemon zest and juice and beat to mix thoroughly.
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5
(Don't worry if the mixture looks curdled).
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6
Beat the egg whites with a pinch of salt until they form soft peaks.
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7
Then lighten the lemon egg mixture with 1/4 of the beaten egg whites, then fold the remaining egg whites into this lightened batter.
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8
Turn this mixture into the prepared baking pan and set it in a larger baking pan.
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9
Pour in enough boiling water to come half way up the sides of the baking dish with the pudding and bake for 50 minutes to an hour.
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10
The custard will separate into a soft custardlike mixture on the bottom and a cakier spongy like texture on the top.
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11
(If the top begins to brown after 35 minutes of baking loosely cover the top with buttered foil.)
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12
Serve warm or chilled with or without whipped cream.
