Lemon Sponge Pudding

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 1 c sugar

1/4 c flour

1/8 t salt

2 T melted butter

1/4 c lemon juice

1 t grated lemon peel

2 well beaten egg yolks

1 c milk, scalded

2 egg whites, stiffly beaten

 

Combine sugar, flour, salt and butter.  Add lemon peel and lemon juice.  Add egg yolks and mik.  Mix well.  Fold in egg whites.  Pour into greased 1-1/2 quart casserole.  Set casserole dish in a pan of hot waterwater and bake at 325 degrees for 50-60 minutes, until golden brown.  When baked, a sponge cake will have been formed on top and a lemony custard on the bottom.  Spoon into serving dishes, topping with a whipped cream topping.   

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