Lemon Pudding Cake
3 Eggs — separated
1/4 c Flour
1 c Sugar
1 c Milk
1/4 ts Salt
1/4 c Lemon juice
Beat egg whites until stiff, but not dry. Set aside. In medium bowl, combine sugar, flour and salt. In small bowl, beat egg yolks. Stir in milk and lemon juice. Add to flour mixture. Fold in egg whites. Pour in a 1 qt baking dish. Place in larger pan with 1 inch
of water. Bake at 325 for 50 to 55 minutes. Cool about 30 minutes.
