Lemon Pudding Cake

Directions

1. 1
   In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.
2. 2
   In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.
3. 3
   Butter a 4- to 5-cup straight-sided shallow baking dish or souffle dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.
4. 4
   Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.
5. 5
   Serve dessert warm, scooping down to bottom of the dish to include pudding that forms beneath cake. Serve with berries.