Lemon Magic Pudding
One simple batter produces the magic of both light sponge cake and delicious,
3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 tablespoon butter or margarine, melted
3/4 cup milk
Beat egg whites until stiff but not dry. In separate bowl, stir together sugar,
flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold
beaten whites into lemon mixture.
Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch
depth. Bake in preheated oven at 350 degrees F for 35 to 40 minutes or until top
is lightly browned.
Serve warm or cold.
Makes about 4 servings.