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This simple and old-fashioned dessert recipe is easy to make and very satisfying. 

Lemon Pudding Cake 

3/4 cup sugar
1 tablespoon lemon zest (zest using the microplane grater)
1 cup milk
2 eggs, separated
2 tablespoons flour
1 tablespoon butter
1/4 cup lemon juice 

Mix together the butter and sugar until creamy, then add the lemon zest and flour. Beat together the egg yolks and milk and add to butter. Add lemon juice. Whip egg whites to stiff peaks. Pour into six buttered six-ounce ramekins.  Bake at 325º in a hot water bath for 45 minutes. Cool for 20 minutes and then unmold onto dessert plates. Serve with whipped cream.