2 eggs, separated
1 cup undiluted Carnation Evaporated Milk
1/3 cup sugar
1/3 cup all purpose flour
3 tbsp. freshly squeezed lemon juice
2 tbsp. butter
2 tsp. grated lemon zest or 3 drops pure lemon oil
1/4 cup sugar (for egg whites)

Preheat oven to 350°F.

In a medium bowl, beat egg yolks with a whisk. Blend in evaporated milk, sugar, flour, lemon juice, zest or lemon oil and butter.

In a small mixing bowl, beat egg whites just until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.

Do not overbeat. Gently fold the egg whites into the lemon mixture.

Spoon into 1/2 dozen 6 oz. ovenproof custard cups or baking dishes. Place the custard cups into a baking pan filled with hot water to nearly half-way up the sides of the dishes, making sure that water will not spill over into the cups.

Bake for 35-40 minutes or until light golden brown. Remove the custard cups carefully from the water bath.

Top with blueberry pie filling, cherry pie filling, a vanilla custard sauce or the strawberry topping (below).

Strawberry Topping:

In a saucepan, combine 1 1/2 cups fresh hulled strawberries with 1/4 cup sugar and simmer over low heat until strawberries are soft and clear. Add sugar to taste, if needed; a little lemon zest may be added, if desired. Process in blender until smooth, reserving a few strawberries for the center to add extra texture.

Serve warm strawberry sauce over lemon sponge pudding (either chilled or warm from the oven).

Submitted by: CM