Lemon Pudding (Polish Style)

1 cup sugar
1 tablespoon butter
2 tablespoons flour
Juice and rind of 1 lemon
2 cups sweet milk
4 eggs, separated

Preheat oven to 350F. Cream butter and sugar. Add flour and juice of lemon. Add milk and beaten egg yolks. In a separate bowl, beat egg whites until stiff.

Slowly fold egg whites into above mixture. Pour into a Pyrex bread pan and place this dish into another dish of hot water (about one inch of water should be in the pan). Bake slowly in oven 1 hour. Remove from oven and from pan of hot water. Let sit at least 15 minutes before serving.

This makes a light and fluffy cake-like topping with a soft pudding on the bottom. May also be served cold.

Serve in parfait dishes.

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Cajun Country -- New Iberia, Louisiana