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

method;
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.