Lemon Sponge Pudding

Directions

1. 1
   Scald milk in double boiler.
2. 2
   Mix dry ingredients and add to beaten egg yolks.
3. 3
   Gradually add the scalded milk, stirring constantly.
4. 4
   When cool, gradually add lemon juice and rind, mixing thoroughly.
5. 5
   Now fold in stiffly beaten egg whites.
6. 6
   Bake in a pan of hot water in a slow oven at 325° for 45 minutes.
7. 7
   Chill before serving.
8. 8
   If pudding has not browned on top within 45 minutes, turn on broiler for a minute or two to have it a beautiful golden brown.
9. 9
   Serve with a lemon sauce.
10. 10
    Makes 6 servings.