Baked Lemon Pudding

Ingredients

• 3 eggs, separated
• 2 teaspoons grated lemon rind
• 1 1/2 cups milk
• 1/4 cup fresh lemon juice
• 2 teaspoons butter or margarine, melted
• 1 1/2 cups sugar, divided
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Whipped cream
• Garnish: grated lemon zest, fresh blueberries

Preparation

1. Beat egg yolks at medium speed with an electric mixer until thick and pale; add lemon rind and next 3 ingredients, beating well.
2. Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, beating until smooth.
3. Beat egg whites until soft peaks form; add remaining 1/2 cup sugar, and beat until blended. Fold into lemon mixture. Pour into a greased 2-quart baking dish. Place baking dish in a large shallow pan. Add hot water to pan to a depth of 1 inch.
4. Bake at 350° for 45 minutes or just until center is set. Remove baking dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour. Top with whipped cream, and garnish, if desired.