Lemon Pudding Cake

Directions

1. 1
   Heat oven to 325°.
2. 2
   Grease 1-quart casserole.
3. 3
   In small bowl, beat egg yolks (reserve whites in small bowl).
4. 4
   Blend in milk, lemon juice and lemon peel.
5. 5
   Add sugar, flour and salt; beat until smooth.
6. 6
   Beat reserved egg whites until stiff.
7. 7
   Fold in yolk mixture gently but thoroughly.
8. 8
   Pour into prepared casserole. Place casserole in 13 x 9-inch pan.
9. 9
   Pour hot water into pan about 1-inch deep.
10. 10
    Bake at 325° for 30 to 40 minutes or until golden brown.
11. 11
    Serve warm or cool.
12. 12
    Garnish with whipped topping, if desired.