Lemon Pudding Cake

1. 1

   Heat oven to 350u00b0.

2. 2

   Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons.

3. 3

   Separate the eggs.

4. 4

   With an electric mixer, set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow in color.

5. 5

   Beat in the milk.

6. 6

   Gradually add the flour, beating until smooth.

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