Lemon Pudding Cake
|Eggs||2 , separated|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Beat egg whites until stiff peaks form; set aside.
Beat egg yolks.
Blend in lemon peel, juice and milk.
Add sugar, flour and salt; beat until smooth.
Fold into whites.
Pour into un-greased 1-quart pot.
Place pot in pan of very hot water (1 inch deep).
Bake 45 to 50 minutes.