Dessert - Pudding

Lemon Fluff Pudding

3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt

Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar; fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate cake on top of a refreshing lemon sauce. Serves 6