1/4 c. sifted all-purpose flour
1 c. sugar
1/4 tsp. salt
1 1/2 tsp. grated lemon rind
1/4 c. lemon juice (fresh or reconstituted)
2 egg yolks, well beaten
1 c. milk
2 egg whites, stiffly beaten

Heat oven to 350 degrees. Sift dry ingredients into bowl. Stir in lemon rind, lemon juice, beaten egg yolks and milk. Mix well until all dry ingredients are moistened. Fold in beaten egg whites.

Pour into 1 quart casserole and set in a pan of water enough to come halfway up around casserole. Bake 40-50 minutes. Cake mixture will be at top and sauce at bottom of pudding.