Lemon Pudding

Ingredients

4 ½ tablespoons butter
1 ½ cups sugar
3 eggs, separated
4 ½ tablespoons flour
1 ½ cup milk (we put in 1 cup milk and an extra ½ cup of lemon juice and it made it really good and lemony)
Grated rind and juice of 2 lemons
Whipped cream (optional)

Directions

Preheat the oven to 350 degrees. Butter an oblong glass baking dish. Cream the butter and 1 cup of the sugar together until fluffy. Beat the egg yolks and add to the creamed mixture, stirring until well combined. Beat in the flour. Add the milk, lemon rind, and lemon juice; stir to mix. Beat the egg whites with the remaining ½ cup of sugar until soft peaks form; fold into the creamed mixture. Pour into the prepared baking dish. Set the dish to a shallow pan and pour hot water into the pan to a depth of 1 inch. Bake uncovered for 1 hour. Remove from the oven and from the water bath. Cool for 1 hour. Remove from the oven and from the water bath. Cool and chill. Serve with or without whipped cream.

This has a really good crusty top!!