Lemon Pudding Cake

2 servings

1 egg, separated

1/2 c. sugar

1/3 c. milk

2 T. all-purpose flour

2 T. lemon juice

1 t. grated lemon peel

1/8 t. salt

Whipped cream, optional

In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into two ungreased 6-oz. custard cups (cups will be very full).

Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. Serve with whipped cream if desired.