Lemon Pudding Cake

Lemon Pudding Cake
Mary Ann Gourley

4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk

Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.