3 egg yolks, well beaten
3 tbsp. flour
1 c. sugar
1/2 tsp. salt
1 tbsp. butter, melted
6 tbsp. lemon juice
1 tbsp. lemon rind, grated
1 1/4 c. milk
3 egg whites, stiffly beaten

Combine the egg yolks with the dry ingredients which have been sifted together. Add the melted butter, lemon juice, lemon rind and milk and lastly fold in the stiffly beaten egg whites.

Pour into a 2 quart baking dish and place in a 350 degree oven for 40 minutes until firm. The trick of this pudding is that it separates into a sponge-like cake on top and custard rests on the bottom. It is very good served with whipped cream.