Lemon Pudding Cake - cooking recipe

Ingredients

2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. flour
1/4 tsp. salt

Preparation

Preheat oven to 350\u00b0.
Beat egg whites until stiff peaks form. Set aside.
Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth.
Fold into whites. Pour into ungreased 1-quart casserole.
Place casserole into pan of very hot water (1-inch deep). Bake 45 to 50 minutes. Serve warm or cold with whipped cream or ice cream.