Lemon Puddin' Cake

4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups granulated sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk

Heat oven to 350 degrees F.

Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored.

Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.

Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into an 8-inch square baking dish.

Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.

Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8-inch square baking pan.

Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.

Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.