Lemon Pudding Cake - cooking recipe

Ingredients

2 eggs, separated
2/3 c. milk
1/4 c. Gold Medal all-purpose flour
1 tsp. grated lemon peel
1/4 c. lemon juice
1 c. sugar
1/4 tsp. salt

Preparation

Heat oven to 350\u00b0.
Beat egg whites until stiff peaks form. Beat egg yolks slightly.
Beat in milk, lemon peel and lemon juice.
Beat in remaining ingredients until smooth.
Fold into beaten egg whites.
Pour into ungreased 1-quart casserole dish. Place casserole in square pan, 9 x 9 x 2-inches, on oven rack; pour very hot water (1 inch deep) into pan.
Bake 45 to 50 minutes or until golden brown.
Serve warm or cool and, if desired, with whipped cream.
Makes 6 servings; 195 calories per serving.