Lemon Pudding Cake

This is an old-fashioned favorite!

3 lemons
2 cups granulated sugar
4 large eggs, separated
1/3 cup lemon juice
1 tablespoon grated lemon peel
1/3 cup unsifted all-purpose flour
1 1/2 cups milk
Few drops yellow food color (optional)
Whipped cream
Mint sprigs

With a vegetable peeler, cut a continuous 1/2-inch wide strip from peel of each lemon. Break strips into 3 pieces. Roll up each piece to form a rosebud; secure with a wooden pick. Place rosebuds in small saucepan; cover with water. Bring to boiling; boil 1 minute. Drain. Repeat. Drain well.

In same saucepan, combine 1/2 cup sugar with 1/2 cup water. Bring to boiling. Boil 1 minute. Add lemon-peel rosebuds; simmer 5 minutes. Remove saucepan from heat. Let stand in syrup until cooled to room temperature. Remove rosebuds from syrup with tongs, holding each over saucepan to drain slightly. Place on wax paper. When peel is dry, carefully remove wooden picks; set aside.

In large bowl of mixer beat egg yolks, 1 cup sugar, the lemon juice and grated peel at high speed until pale — about 5 minutes. Combine flour and 1/2 teaspoon salt. At low speed, alternately add with milk to yolk mixture.

Heat oven to 350 degrees F. Grease an 8-inch square baking dish.

In large bowl, beat egg whites at high speed until foamy; gradually add 1/2 cup sugar and the food color, if desired. Beat until stiff peaks form. Fold into yolk mixture. Pour into dish. Place in roasting pan set on middle oven rack. Pour hot water into pan halfway up dish. Bake until cake pulls away from sides — about 50 minutes. Cool.

Serve with whipped cream, a rosebud and mint sprig.

Serves 9.