Lemon Pudding Cake

• 1/4 c. butter or margarine
• 1 1/2 c. sugar
• 4 egg yolks
• 1/4 c. unsifted all-purpose flour
• 2 c. milk
• 1 tsp. grated lemon peel
• 1/2 c. lemon juice
• 4 egg whites

1. Preheat oven to 350u0b0.
2. In large bowl, with portable electric mixer, beat butter with sugar until well blended.
3. Beat in egg yolks until blended.
4. Blend in flour and milk; stir in lemon peel and lemon juice.
5. Beat egg whites until soft peaks form when beater is slowly raised.
6. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
7. Turn mixture into a 1 1/2-quart casserole.
8. Set casserole in pan containing 1-inch boiling water.
9. Bake for about 1 hour and 15 minutes or until golden brown and silver knife inserted 1-inch from center comes out clean.
10. Let stand for 30 minutes before serving.
11. Serve warm, with whipped cream, if desired.
12. Makes 6 servings.

butter, sugar, egg yolks, flour, milk, lemon juice, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468008 (may not work)