Lemon Pudding

Directions

1. 1
   Juice and grate rind of 1 lemon.
2. 2
   Separate eggs.
3. 3
   Beat yolks until thick and lemon colored.
4. 4
   Add butter to warm milk, then pour heated milk over beaten yolks slowly, mixing thoroughly.
5. 5
   Add sugar, flour and salt, which have been mixed together, and stir in rind and juice of lemon.
6. 6
   Beat egg whites until stiff and fold lightly into mixture.
7. 7
   Pour into buttered custard cups, 2/3 full and bake in pan of hot water 45 minutes at 350°.