Lemon Sponge Pudding - cooking recipe

Ingredients

3 eggs
rind and juice of 1 1/2 lemons
1 c. sugar
2 Tbsp. flour
1 c. milk

Preparation

Add grated rind and juice to the egg yolks which have been beaten until thick and lemon colored. Add mixture of sugar and flour slowly. Beat well. Add milk slowly. Beat egg whites until stiff enough to hold their shape. Fold into mixture. Pour into shallow 10 x 6 x 2-inch baking dish. Set in pan of cold water. Bake 45 minutes in a 325\u00b0 oven. Will have spongy top with lemon custard underneath. Serves 6.