Baked Lemon Pudding

Method

1. I

   In a medium mixing bowl, combine sugar, flour and salt.

2. II

   Stir in lemon juice, zest, beaten egg yolks, butter and milk.

3. III

   In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.

4. IV

   Pour into buttered 6 cup casserole dish.

5. V

   Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.

6. VI

   Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.

7. VII

   **During baking this separates into a cake-like topping with a lemon sauce beneath.