Lemon Sponge Pudding
rec.food.recipes/Robert & Keri Cathey

1 cup white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted margarine
1 cup milk
Juice of 1 lemon

Mix sugar, flour, salt and juice of lemon. Add melted margarine, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.

Grandma's Lemon Sponge Pudding

3/4 cup sugar
1/4 cup flour
1/8 tsp. salt
1 tbsp. melted butter
1/4 cup lemon juice
1/2 tsp. grated lemon rind
2 or 3 eggs, separated
1 1/2 cup milk

Mix together sugar and flour. Add salt, butter and lemon juice. Beat egg yolks well and add milk. Combine with sugar mixture. Beat egg whites until stiff but not dry and fold into milk mixture. Pour into greased custard cups or a 2 quart baking dish. Place in a shallow pan of hot water. Bake at 350 degrees for 40 to 45 minutes.