Lemon Pudding Cake

1. 1

   Heat oven to 350u00b0.

2. 2

   Beat egg whites until stiff peaks form. Beat egg yolks slightly.

3. 3

   Beat in milk, lemon peel and lemon juice.

4. 4

   Beat in remaining ingredients until smooth.

5. 5

   Fold into beaten egg whites.

6. 6

   Pour into ungreased 1-quart casserole dish. Place casserole in square pan, 9 x 9 x 2-inches, on oven rack; pour very hot water (1 inch deep) into pan.

7. 7

   Bake 45 to 50 minutes or until golden brown.

8. 8

   Serve warm or cool and, if desired, with whipped cream.

9. 9

   Makes 6 servings; 195 calories per serving.

No additional tips available.