Lemon Pudding

submitted by Mary Reid; an old family recipe

preparation time: 60 minutes

serves 4

1 cup sugar or less

2 tablespoons flour

1 cup milk

4 lemons, juiced and zested

3 egg yolks

3 egg whites

Whipped cream or crème fraîche (optional)

Fresh berries (optional)

Heat oven to 300 degrees.

Beat egg yolks; add milk. Mix flour and part of sugar. Add this to yolk/milk mixture. Add lemon juice. Beat whites and the rest of the sugar. Fold whites and lemon zest into egg yolk mixture. Pour into a buttered baking dish.

Bake in oven in a water bath for 50 minutes or until golden brown.

If desired, serve with a dollop of whipped cream or crème fraîche and/or fresh berries.

May be made a day ahead.