Lemon Pudding Cake

3/4  cup   sugar
3/8  cup   flour  (3/8 cup = 3 fl oz = 6 TBS)
1/2  tsp   salt
2    TBS   butter, melted
3/8  cup   lemon juice
1          lemon zest, grated
1.5  cups  milk
3          eggs

Combine sugar, flour, salt, butter, lemon
juice and zest.  Separate egg yokes into
the milk and the whites in a mixing bowl.
Mix the egg yokes into the milk and then
mix the egg/milk mixture into the flour/
lemon mixture.  Beat the egg whites until
stiff and fold into the flour/lemon mixture.
Pour into greased custard cups or a shallow 
baking dish.  Place in pan of hot water.  
Bake 45 minutes at 350F.  Remove and let 
sit at room temperate until ready to serve.

After baking, the dessert will have custard
on the bottom and sponge cake on the top.  
I usually serve it inverted with the custard 
on the top.

Click images to enlarge.

Adapted from Mary Louise Ashley's recipe.

http://ashleys.net/recipes/
 20010109, Lynn Ashley.