Lemoncake Pudding

Lemoncake Pudding
• 1/4 c. flour

• 1 c. sugar

• 1/4 t. salt

• 1 1/2 t. grated

lemon rind

• 1/4 c. lemon juice

• 2 egg yolks

(well beaten)

• 2 egg whites

(stiffly beaten)

• 1 c. milk

Sift together flour, sugar, salt and lemon rind. Stir in

lemon juice, egg yolks and milk. Fold egg whites into

mixture. Pour into 1-quart casserole or 6 custard cups.

Set in pan with 1 inch of water.

Bake at 350° for 50 minutes