Diabetic Lemon Pudding Cake

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Separate eggs, placing whites in large bowl.
3. 3
   With electric mixer at high speed, beat egg whites until stiff peaks form.
4. 4
   Set aside.
5. 5
   Add lemon peel and juice to egg yolks; with same beater at medium speed, beat until well blended. Add milk; beat at low speed 1 minute.
6. 6
   Add sweetener, flour and salt.
7. 7
   Beat at low speed just until smooth.
8. 8
   Fold into egg whites. Turn into 6 custard cups.
9. 9
   Place in baking pan.
10. 10
    Pour water to 1 inch depth around cups.
11. 11
    Bake 40 to 45 minutes or until lightly brown on top.
12. 12
    Serve warm or cold.