Lemon Pudding Cake

2 Tablespoons butter or 1 3/4 cups milk
regular margarine 1/4 cup lemon juice
1/2 cup granulated sugar 3 Tablespoons grated lemon peel
2 eggs, separated confectioners' sugar
3 Tablespoons flour

Preheat oven to 350F
In large bowl with electric mixer, beat butter with granulated sugar
until well blended. Beat in egg yolks until blended.
At low speed, blend in flour. Add milk, lemon juice, and peel.
Beat egg whites until soft peaks form when beater is raised. Using a
wire whisk or rubber scraper, fold egg whites into lemon mixture.
Turn mixture into shallow, 8 1/2-inch baking dish. Set dish in pan;
pour boiling water into pan to depth of 1 inch.
Bake 40 to 45 minutes, or until golden brown and knife inserted
in center comes out clean.
Let stand at least 15 minutes before serving. Sprinkle top lightly
with confectioners' sugar. Serve warm or cold, with whipped
cream if desired.
makes 6 servings.
Mom