Lemon Layer Pudding

Directions

1. 1
   Preheat oven to 400F (200C).
2. 2
   Add lemon rind to butter and sugar and cream until pale and fluff. Add egg yolks and beat well, stir in milk, lemon juice and flour.
3. 3
   In separate bowl, whisk egg whites stiffly; fold into lemon mixture.
4. 4
   Pour into a large greased oven proof dish.
5. 5
   Stand the dish in a shallow tin of water and cook near the top of the oven for about 45 minutes or until the top is set and firm to the touch.
6. 6
   Note: This pudding separates out in the cooking to a custard layer and a light sponge topping.