Lemon Sponge Pudding Cake

-Waldine Van Geffen VGHC42A 1 c Sugar

1/4 c Flour

1/8 ts Salt

2 tb Butter or margarine

5 ts Lemon juice

1 ts Lemon zest; grated

2 Egg yolks; beaten

1 c Scalded milk

2 Egg whites; stiffly beaten

Combine sugar, flour, salt and margarine. Add lemon juice and zest. Stir in egg yolks and milk. Mix well. Fold in egg whites. Pour into a greased (one quart) casserole and bake in a larger pan of water at 325~ for 1 hour. Cool (and chill) before serving. When done there is a meringue-like topping with a sponge cake center and a pudding of cream-like consistency on the bottom, so it can't be unmolded. Source: Times-Picayune Miriam Guidroz (wrv)
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