Lemon Pudding Cake

Lemon Pudding Cake

4 eggs, separated 

1/3 cup lemon juice 

1 teaspoon lemon zest 

1 tablespoon butter 

1 1/2 cups sugar

1/2 cup sifted all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

confectioners sugar to dust top of cake

Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, mix well. In a separate bowl Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square greased baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 for 45 minutes. Serve with confectioners sugar sprinkled on top.