Lemon Pudding Cake

¾ cup sugar

¼ cup flour

3 Tbsp melted butter

1 tsp grated lemon peel, optional

¼ cup lemon juice

1½ cups milk

3 egg yolks, slightly beaten

3 egg whites, stiffly beaten

Heat oven to 350°. Combine sugar, dash of salt, and flour. Stir in butter, lemon peel and juice. Combine milk and egg yolks. Combine with lemon mixture. Fold in egg whites. Pour into 8 x 8 x 2” pan. Place that in larger pan with 1” deep water. Bake for 40 minutes. Serve warm or cold. Best with ice cream.