Saucy Lemon Pudding

• 1/3 cup (80 ml) margarine
• 1 cup (225 ml) sugar, divided use
• 2 eggs, separated
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) grated lemon rind
• 1/3 cup (80 ml) flour
• 1 cup (225 ml) milk

1. Cream margarine and 3/4 cup (175 ml) sugar until light and fluffy.
2. Blend in egg yolks, lemon juice and rind.
3. Add flour; mix well.
4. Stir in milk.
5. Beat egg whites until soft peaks form.
6. Gradually add remaining sugar, beating until stiff peaks form.
7. Fold into batter.
8. Pour into 8-6 ounce custard cups.
9. Set custard cups in baking pan; pour in boiling water to 1/2" depth.
10. Bake at 350 degrees (175 C.) for 35-40 minutes.
11. Remove from water; cool 10 minutes.
12. Invert on dessert dishes.

margarine, sugar, eggs, lemon juice, lemon rind, flour, milk

Taken from online-cookbook.com/goto/cook/rpage/001062 (may not work)