Lemon Pudding Cake

Light and lemon - the perfect dessert to lift your spirits after those post-holiday winter doldrums (and yet so good that I'd eat it in any season).

Three eggs, separated, and use to make (a) a yolk-milk-lemon juice-sugar-flour-zest-salt combination and (b) stiff peaks. Then folded together, and baked in a hot water bath.

We are all lemon crazy here, and couldn't wait for it to cool. We found that the pudding was very thin, but as it cooled, it thickened up. Next time, I won't tell anyone what I'm making, and I'll let it sit for 15 minutes.

The top cake-like part was very very light and perfectly browned.