Lemon Pudding Cake

As this dessert bakes it forms a delicate cake on top of a tart lemon curd.

Ingredients:

• 3 eggs, separated
• 3/4 cup sugar
• 1/3 cup flour
• 1/4 tsp salt
• 1 1/4 cups buttermilk
• 2 tbsp melted butter
• 1 1/2 tbsp grated lemon rind
• juice from 2 large lemons

1. Beat egg whites until soft peaks form and set aside.
2. In large bowl whisk egg yolks with sugar until pale in color, beat in flour and salt.
3. Whisk in buttermilk, melted butter, lemon rind and juice.
4. Fold half of beaten egg whites into the milk mixture, then fold in remaining whites.
5. Pour in a greased 8" glass baking dish. Place dish in a large roasting pan, add enough hot water to come halfway up the sides of the dish.
6. Bake at 350º for 40 to 45 minutes or until top is golden. Remove from water and allow to cool on rack for 30 minutes before serving.
7. Serve as is or add a dollop of whipped cream.