Lemon Pudding Cake
3/4 c. sugar
1/4 tsp. salt
1 c. skim milk (or 2%)
1/3 c. flour
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.