Lemon Pudding Cake

Directions

1. 1
   Grease (diet margarine) 1-quart casserole.
2. 2
   Beat egg yolks (reserve whites).
3. 3
   Blend in lemon peel, milk and lemon juice; add sugar, flour and salt and beat until smooth.
4. 4
   Beat egg whites until stiff.
5. 5
   Fold into yolk mixture carefully, but thoroughly. Pour into casserole.
6. 6
   Set in another pan with 1/2-inch hot water. Bake at 325° for 30 to 35 minutes or until golden brown.
7. 7
   Serve warm or cool.