2 c. fine bread crumbs
Grated lemon rind (3)
1 qt. milk
1 1/4 c. sugar
1 c. sugar for topping
4 beaten egg yolks
Butter size of egg, melted
1/2 tsp. salt
Juice of 3 lemons (2/3 c.)

Add grated lemon rind to crumbs. Add milk, sugar, beaten egg yolks, butter, salt and HALF of lemon juice. Mix. Put in greased 9x13 cake pan and bake until stiff, 35-40 minutes in 350 degree oven.

TOPPING:

Add 1/2 cup sugar to rest of lemon juice. Mix. Puncture pudding with fork and pour lemon juice over baked pudding, reserving 1 teaspoon juice. Beat egg whites until stiff. Add 1/2 cup sugar and 1 teaspoon lemon juice and put over pudding. Brown slowly in oven. Recipe can be cut in half. Delicious! One of our favorites from our mother.