Lemon Sponge Pudding

Ingredient

• 3 tablespoons all purpose flour 
• 1 cup sugar 
• 2 1/2 tablespoons lemon juice 
• 2 teaspoons grated lemon rind 
• 1 tablespoon butter 
• 1 cup milk 
• 2 egg yolks 
• 2 egg whites, stiffly beaten 

Mix flour and sugar together. Add lemon juice, lemon rind, butter, milk and egg yolks; blend well. 
Fold in stiffly beaten egg whites. Pour into a buttered 1 1/2 quart casserole; place casserole in a pan of hot water. Bake in moderate oven 350°F for 45 - 50 minutes. 

Yield: 4 - 6 servings