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2 eggs, separated
1 c. milk
1 tsp. grated lemon peel
1/4 c. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt

Heat oven to 350 degrees. Beat egg whites until stiff peaks form. Beat egg yolks slightly; beat in milk, lemon peel and lemon juice. Beat in remaining ingredients until smooth. Fold into beaten egg whites. Pour into ungreased 1-quart casserole. Place casserole in square pan, 9 x 9 x 2 inches; on oven rack; pour hot water (1 inch deep) into pan. Bake 45 to 50 minutes or until golden brown. Serve warm or cool and if desired with whipped cream. Refrigerate any remaining pudding cake immediately. Makes 6 servings. Microwave directions: Pour 1 cup very hot water into 1-1/2 quart microwavable casserole in microwave oven. Place casserole of pudding mixture carefully in 1-1/2 quart casserole. Microwave uncovered on medium high (70%) 10-12 minutes or until wooden pick inserted in center comes out clean.