Lemon Cream Pudding

Lump of butter (2 Tbsp)
1 cup milk
Juice and rind of one lemon
2 egg yolks
1 cup sugar
2 rounded Tbsp flour (1/4 cup)
2 egg whites, beaten

Melt butter. Mix juice and rind of lemon with milk and add to butter. Beat egg yolks and gradually add hot milk to the eggs. Sift flour and sugar together and add to milk. Fold in beaten egg whites. Pour mixture into a small baking dish that has been well buttered. Set dish in pan of hot water. Bake in 350F degree oven for 40 minutes. Serve with whip cream.

From Myrtle Rolstad's high school Home Economics cookbook. There's not enough lemon pudding the whole world.