Comfort Food Lemon Pudding

This week I am posting my repertoire of comfort food desserts. This one is a classic "like my grandma use to make" and easy to prepare too.

1/2 cup cake flour
1/2t salt
160g castor sugar
50g butter
3 eggs separated
3T lemon juice
2t lemon rind
1 cup milk

Preheat the oven to 180C/350F. Grease a medium size baking dish.
Sift the flour and salt. Then add the sugar. Rub in the butter until the mixture resembles bread crumbs.
Beat the egg yolks. Add the lemon juice and lemon rind. Fold into the flour mixture.
Beat the egg whites until stiff. Add a little egg white to the mixture, then fold in the rest in thirds using a rubber spatula. Pour into the oven dish. Place the oven dish onto a folded tea towel that has been placed in the middle of a roasting pan. Fill the roasting pan half way up with water.
Bake at 180C (350F) for 35 minutes.

Serves 4.

Tip: dip the lemon into water before grating it. The rind will slip off the grater more easily. Then squeeze the lemon to extract the lemon juice.
The level of the hot water in the roasting pan will determine the level of the lemony "curd" at the bottom of the baking dish, and the depth of the lemon sponge on top.