Lemon Pudding Cake Recipe

Ingredients:

• 2 lemons
• 3 eggs
• 3/4 c. sugar
• 1/4 tsp. salt
• 1 c. skim milk (or 2%) 
• 1/3 c. flour

Method:

• Heat oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons. 
• Separate the egg. 
• With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow. 
• Beat in the milk. 
• Gradually add the flour, beating until smooth. 
• With clean beaters, beat the egg whites until they hold soft peaks. 
• Carefully fold the whites into the yolk mixture. 
• Pour into an ungreased 1 1/2 quart baking dish. 
• Put in a large pan and add warm water to come halfway up sides of dish. 
• Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes.