Lemon Sponge Pudding

Directions

1. 1
   Add lemon rind and juice to egg yolks which have been beaten thick.
2. 2
   Mix the flour with sugar and stir smoothly into egg mixture.
3. 3
   Add the milk gradually.
4. 4
   Beat egg whites stiff, but not dry and fold into pudding mixture.
5. 5
   Pour into shallow 1-quart baking dish.
6. 6
   Set in pan of cold water and bake 45 minutes in moderately slow oven (325°).
7. 7
   Cakelike top with custard on bottom. Makes 4 to 6 servings.