Lemon Pudding Cake - cooking recipe

Ingredients

3 eggs, separated
1/2 c. milk
1/4 c. lemon juice
1 tsp. grated lemon peel
1/2 c. sugar
1/3 c. Pillsbury Best all-purpose or unbleached flour
1/8 tsp. salt

Preparation

Heat oven to 325\u00b0.
Grease 1-quart casserole.
In small bowl, beat egg yolks (reserve whites in small bowl).
Blend in milk, lemon juice and lemon peel.
Add sugar, flour and salt; beat until smooth.
Beat reserved egg whites until stiff.
Fold in yolk mixture gently but thoroughly.
Pour into prepared casserole. Place casserole in 13 x 9-inch pan.
Pour hot water into pan about 1-inch deep.
Bake at 325\u00b0 for 30 to 40 minutes or until golden brown.
Serve warm or cool.
Garnish with whipped topping, if desired.