From Jane Barker

• 6 tablespoons soft butter
• 1 cup sugar
• 1/2 cup flour
• 6 eggs, separated
• 4 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice (about 4 lemons)
• 3 cups milk
• 1/2 teaspoon salt

Grate lemons first, then juice.  Cream butter and sugar.  Add egg yolks, beat well.  Stir in lemon rind, juice, and milk.  Add flour.  In separate bowl, add salt to egg whites, beat until stiff.  Fold whites into first mixture.  Pour into a large buttered baking dish.  Set dish in shallow pan of boiling water.  Bake at 325 degrees for about 1 hour or until lightly browned.  Cool.  (Pudding will fall slightly.)  Enjoy with fresh blueberries or raspberries!