Lemon Pudding Cake

Directions

1. 1
   Cream together in mixing bowl the margarine, 1/2 cup sugar and flour.
2. 2
   Add egg yolks; beat well.
3. 3
   Stir in lemon rind, lemon juice and milk.
4. 4
   Add salt to egg whites and beat until stiff; gradually beat in 1/2 cup sugar.
5. 5
   Fold egg white mixture into first mixture. Pour into 1 1/2-quart baking dish, buttered.
6. 6
   Set dish in shallow pan containing boiling water 1-inch deep.
7. 7
   Bake in 325° oven for 1 hour.
8. 8
   Cool.
9. 9
   Serve cold with or without whipped cream.