Lemon Pudding Cake

1. 1

   In a medium mixing bowl combine sugar, flour and salt.

2. 2

   Stir in lemon juice and rind, butter and milk.

3. 3

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

4. 4

   Beat egg whites until stiff but not dry, and fold into the lemon mixture.

5. 5

   Pour into a buttered 6 cups (1425 ml) casserole.

6. 6

   Place in a larger pan.

7. 7

   Pour hot water to about 1 inch deep in the larger pan.

8. 8

   Bake at 350 degrees (175 C.) for about 40 minutes, until the topping is set and golden.

9. 9

   Serve warm.

No additional tips available.