3 tbsp. butter
3 tbsp. sugar
3 tsp. grated lemon rind
2 eggs, separated
1/3 c. cake flour
1/2 c. milk
1/4 c. lemon juice
Whipped cream

Cream together the butter and sugar until light and fluffy. Add the grated lemon rind and egg yolks and beat well. Sift the flour and fold into the mixture. Add the milk, then the lemon juice. Beat the egg whites until stiff, then fold into the lemon mixture.

Butter and flour a souffle dish. Pour in the lemon pudding mixture and cover with 2 layers of buttered wax paper. Pour 1 1/4 cups of water into the pressure cooker. Put the dish on a rack or trivet, cover and pressure cook for 5 minutes. Allow the pressure to drop gradually, uncover and serve warm or cold with whipped cream.