Baked Lemon Pudding

Directions

1. 1
   Beat egg yolks until thick and pale.
2. 2
   Gradually add skim milk, lemon rind, lemon juice and oleo.
3. 3
   Beat well.
4. 4
   Combine 1/3 cup sugar, flour, baking powder and salt.
5. 5
   Add the egg yolk mixture and beat well.
6. 6
   Beat egg whites until foamy.
7. 7
   Add remaining sugar, 1 tablespoon at a time until soft peaks form.
8. 8
   Gently stir 1/4 of mixture into egg yolk mixture.
9. 9
   Fold in rest of whites.
10. 10
    Put in 1-quart casserole.
11. 11
    Set in pan of hot water.
12. 12
    Bake at 375° for 45 minutes until top is set.