Lemon Pudding

2 tbsp. flour

3/4 c. sugar

1 tbsp. butter

2 egg yolks (beaten)

1/4 c. lemon juice

1 c. milk

2 egg whites (stiffly beaten)

Cream flour, sugar and butter.  

Add egg yolks, lemon juice and milk and beat until smooth.  

Fold in stiffly beaten egg whites. 

Pour into 8 inch square baking dish.  

Set in pan of warm water (water 1/2 inch deep).  

Bake at 350 for 30-35 minutes.  

Forms a cake top pudding with custard below.