Saucy Lemon Pudding Cake

 

2

eggs, separated

1

cup milk

1

teaspoon grated lemon peel

1/4

cup lemon juice

1

cup sugar

1/4

cup Gold Medal® all-purpose flour

1/4

teaspoon salt

Whipped cream, if desired

• 1 Heat oven to 350ºF.
• 2 Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
• 3 Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
• 4 Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
• 5 Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.