1/4 c. sifted flour
1 c. sugar
1/4 tsp. salt

Sift together in mixing bowl and stir in:

1 1/2 tsp. grated lemon rind
5 tbsp. lemon juice
2 egg yolks, well beaten
1 c. milk

Mix well and fold in:

2 egg whites, beaten stiff

Pour into 1 quart baking dish or 6 custard cups. Set in pan of hot water one inch deep. Bake 350 degrees for 50 minutes. Serve warm with or without whipped cream. A light dessert pudding.

Lime or orange may be substituted for lemon.

For pineapple pudding, reduce sugar to 1/2 cup, milk to 1/2 cup, lemon juice to 1 tablespoon.

Add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.