---------- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON SPONGE PUDDING CAKE
 Categories: Cakes
      Yield: 1 Servings
 
           -Waldine Van Geffen VGHC42A
      1 c  Sugar
    1/4 c  Flour
    1/8 ts Salt
      2 tb Butter or margarine
      5 ts Lemon juice
      1 ts Lemon zest; grated
      2    Egg yolks; beaten
      1 c  Scalded milk
      2    Egg whites; stiffly beaten
 
  Combine sugar, flour, salt and margarine. Add lemon juice and zest. Stir in
  egg yolks and milk. Mix well. Fold in egg whites. Pour into a greased (one
  quart) casserole and bake in a larger pan of water at 325° for 1 hour. Cool
  (and chill) before serving. When done there is a meringue-like topping with
  a sponge cake center and a pudding of cream-like consistency on the bottom,
  so it can't be unmolded.

  Source: Times-Picayune Miriam Guidroz (wrv)
 
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