Lemon Pudding Cake

1 cup white sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon melted butter
1 cup milk
2 eggs, separated

In a medium mixing bowl combine sugar, flour and salt. Stir in lemon juice and rind, butter and milk.

Beat egg yolks until thick and pale, and add to the lemon mixture.

Beat egg whites until stiff but not dry, and fold into the lemon mixture.

Pour into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.

Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.