Linda in San Diego posted 02-12-99
Baked Lemon Pudding Cake
3/4 cup sugar
2 tbsp soft butter
2 tbsp flour
grated rind and juice of 2 lemons
2 eggs, separated
1 cup milk
salt
In a bowl, cream together sugar and butter until smooth. Stir in flour, lemon zest and juice, and beat in egg yolks
and milk. Add a dash of salt. Beat egg whites stiff and fold into mixture. Spoon into 6 custard cups and set in a pan
of hot water. Bake in preheated 325 degree oven for about 50 minutes. A thin crust will appear on top, and underneath is a pudding-like consistency. Serves 6.