Posted by CookinMom April 27, 2001

One simple batter produces the magic of both light sponge cake and delicious, creamy pudding.

3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 tablespoon butter or margarine, melted
3/4 cup milk

Beat egg whites until stiff but not dry. In separate bowl, stir together sugar, flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture.

Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch depth. Bake in preheated oven at 350 degrees F for 35 to 40 minutes or until top is lightly browned.

Serve warm or cold.

Makes about 4 servings.