Lemon Pudding Cake

Directions

1. 1
   Heat oven to 350°.
2. 2
   Beat egg whites until stiff peaks form. Beat egg yolks slightly.
3. 3
   Beat in milk, lemon peel and lemon juice.
4. 4
   Beat in remaining ingredients until smooth.
5. 5
   Fold into beaten egg whites.
6. 6
   Pour into ungreased 1-quart casserole dish. Place casserole in square pan, 9 x 9 x 2-inches, on oven rack; pour very hot water (1 inch deep) into pan.
7. 7
   Bake 45 to 50 minutes or until golden brown.
8. 8
   Serve warm or cool and, if desired, with whipped cream.
9. 9
   Makes 6 servings; 195 calories per serving.