Baked Lemon Pudding

Baked Lemon Pudding
2 eggs, separated
1/4 t salt
1/2 c sugar
1 T grated lemon rind
5 T lemon juice
2 T melted butter
1/4 c sugar
3 T flour
1 c milk

Preheat 350. Grease a 1 quart casserole.

Beat egg whites with salt until peaks form. Slowly add 1/2 c sugar; beat until stiff, set aside.

In new bowl beat yolks with lemon rind, juice, and melted butter. Add 1/4 c sugar mixed with flour; add milk.

Fold into egg whites. Pour batter into casserole. Set in pan containing 1/2" hot water.

Bake, uncovered 55 to 65 minutes or until golden.

This tastes like lemon meringue, but Chris will eat it. Very yummy. I thought ours was a bit overcooked after only 25 min. It should separate into a cake like and a sauce like layer, ours did not. It was very much like a lemon meringue pie, with everything mixed together.