1 1/2 c. sugar
1/2 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. grated lemon rind
1/4 c. lemon juice
2 tbsp. melted butter (butter)
1 1/2 c. milk

Sift 1 cup sugar with flour, baking powder and salt. Beat egg yolks light then add lemon rind, juice, melted butter and milk. Beat well. Sift in dry ingredients and beat until smooth.

Beat egg whites stiff, then gradually add remaining 1/2 cup sugar and continue to beat. Fold into first mixture and pour into a greased casserole dish.

Place in pan of water. Bake in 375 degree oven for 45 minutes or until firm on top and nicely browned.

As pudding bakes it separates into a thin bottom layer of lemon sauce with a thick fluffy cake-like layer on top. Serve cold with or without whipped cream.