BAKED LEMON PUDING

Joan Sullivan’s recipe, Halifax Very good. 

1 cup sugar
1/4 cup flour
1/4 tsp salt
1/4 cup lemon juice
1 tbs grated lemon
2 eggs separated
1 tbs melted butter
1 cup milk

Combine sugar, flour, salt. Stir in lemon juice, rind, beaten egg yolks, butter and milk.Beat egg whites until stiff but not dry. Fold into lemon mixture. Pour into 6cups or 1.5l caserole.
Place in larger pan. Pour in pot water to about 1 in. Depth. Bake at 350F for 40 min or until topping is set and golden brown.