Lemon Cake-Top Pudding

4 servings 

• 1 Tablespoon margarine or butter
• 2 Tablespoons flour
• 3/4 cup sugar
• 2 eggs, separated
• 1/4 cup fresh lemon juice (1 lemon)
• 1 cup 1% lowfat milk or nonfat milk

Cream margarine with flour. Add sugar, well-beaten egg yolks, lemon juice, and milk; whisk to blend well. Stiffly beat the egg whites then fold them into the egg yoke mixture. Pour into 4 4oz custard cups and set in a baking dish with 1-inch hot water. Set oven to 350° and cook 35 minutes. The pudding is cakelike on top and custard beneath. Chill and serve.

Bon appetit!