Lemon Pudding Cake

Directions

1. 1
   Heat oven to 350°.
2. 2
   Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons.
3. 3
   Separate the eggs.
4. 4
   With an electric mixer, set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow in color.
5. 5
   Beat in the milk.
6. 6
   Gradually add the flour, beating until smooth.