2 tbsp. butter
2/3 c. sugar
2 eggs, separated
2 tbsp. lemon juice
Rind of 1 lemon, grated
2 tbsp. flour
1 c. milk
Whipping cream (opt.)

Cream butter; add sugar and cream until fluffy. Beat egg yolks until thick; add with lemon juice and rind to butter-sugar mixture and mix well. Fold in flour; pour in milk, stirring gently until mixed. Beat egg whites until stiff enough to hold peaks; fold into mixture. Pour pudding into a greased casserole dish; set in pan of hot water. Place in middle of oven.

Bake at 375 degrees for 30 to 35 minutes or until top is lightly browned. Cool to room temperature or chill, if desired. Serve plain or with whipped cream. Yield: 6 servings.