Lemon Cake Pudding - cooking recipe

Ingredients

1/4 c. sifted flour
1 c. sugar
1/4 tsp. salt
1 1/2 tsp. lemon rind, grated
1/4 c. fresh lemon juice
2 eggs
1 c. milk

Preparation

Sift together dry ingredients.
Stir in rind, well beaten egg yolks, milk and lemon juice.
Fold in stiffly beaten egg whites. Pour into casserole; set in a pan of hot water.
Bake 40 to 45 minutes at 350\u00b0.
Serve hot or cold with or without whipped cream.