Title: Lemon delicious pudding
 Categories: Desserts
      Yield: 4 Servings
 
      3    Eggs, size 3 (medium)
      1 tb Self-raising flour
  2 2/3 oz Castor (fine) sugar
    7/8 c  Milk
      2    Large lemons (3 small)
           Pinch of salt
      1 tb Icing (confectioners) sugar
           Butter for greasing
 
  Separate the eggs. Sift the flour. Fine grate most of rind off the
  lemons and extract juice.
  
  Beat the yolks with the caster (fine grain) sugar until light, pale
  and creamy. Whisk the milk, flour, lemon juice and rind into the egg
  yolk mix.
  
  In another bowl whisk the egg whites with the salt, adding the icing
  sugar gradually (I sieve it through a tea strainer). Continue to
  whisk until stiff but not dry (important!). Fold into the lemon
  mixture.
  
  Grease a deep 1 litre ovenproof dish (I use a 2 lb non-stick bread
  tin). Pour the mixture into it. Stand the dish in a shallow pan of
  cold water (about 1/4 to 1/2 inch ) and bake in a moderate oven at
  180C/350F/gas mark 4 for 1 hour (check after 50 minutes and see if
  top is becoming dark brown - if so remove).
  
  Note: This pudding has a light spongy top with lemon sauce
  underneath. It is quite tart - the way I love it ~ but I suppose
  those of the sweet tooth may want to add more sugar or put less rind
  in.
  
  Time: 1.5 hours. Source: Mrs Beeton's cookery and household
  management.