Judy's Lemon Pudding

This ia another one of Judy's recipes that she gave to me about 20 years ago. She made it at one of her famous dinner parties and I just had to have it for my own file. Once you have made this you will keep going back to it again and again. It is truly delicious and such a light and fluffy dessert.

PREPARATION:

1 tablespoon butter - at room temperature
2 tablespoons SR flour
1 cup milk
3/4 cup sugar
2 eggs - separated
1 lemon

Finely grate the lemon rind and then squeeze the juice into a cup. Cream butter and sugar with electric mixer. Add flour then lemon juice and grated rind. Add egg yolks and milk and lastly fold in the stiffly beaten egg whites. I usually fold them in with a wooden spoon or a knife. Never beat with electric mixer as it will overbeat it. Pour into a greased dish and place this in a baking pan of cold water so it reaches approx half way up the side of your dish. Place in oven and bake slowly for about 1 hour. Serve with whipped cream and/or vanilla ice cream. This recipe will serve four.