1 c. sugar
3 tbsp. flour
3 egg yolks
3 tbsp. butter
1 1/2 c. milk
Juice & grated rind of 1 1/2 lemons
1/8 tsp. salt
3 egg whites

Mix sugar, flour and butter together thoroughly. This mixture should be crumbly. Beat egg yolks, add milk and add to the sugar mixture. Add rind, lemon juice and salt to above mixture. Never mind if the milk curdles or thickens. Beat egg whites until stiff but not dry. Fold the whites into milk and egg mixture. Pour mixture into a baking dish or casserole. Set the casserole in a pan of hot water and bake 45 minutes to 1 hour in a slow to moderate oven (300 to 350 degrees). This pudding will have a cake like topping with a creamy lemon custard underneath. 6 servings.