Lemon Pudding Cake

Directions

1. 1
   Mix together flour, sugar and salt.
2. 2
   Stir in lemon rind, juice, well beaten egg yolks and milk.
3. 3
   Fold in stiffly beaten egg whites.
4. 4
   Pour into 1 1/2-quart casserole or 6 custard cups.
5. 5
   Set in pan of water (1-inch deep).
6. 6
   Bake 45 to 50 minutes at 350°. Serve warm or cold.
7. 7
   Good with whipped cream.