Lemon Sponge Pudding ~Adriane Beer~

*It sounds complicated but it's super easy and always turns out right!
 1. Blend:
        2 c sugar
        2/3 c flour
        dash salt
2. Add - until blended:
        6 Tbsp melted butter
        6 egg yolks - one at a time, reserve whites
3. Add 2 c milk - stepwise - until totally blended
4. When all above is well blended, whip the 6 egg whites until stiff
5. Add 1/2 c fresh lemon juice to batter then fold in egg whites until whites are essentially covered with pudding but mostly still floating on top.
TO BAKE
1. Add about 1/4" water to a 9"x13" metal pan
2. Pour pudding mixture into a buttered 7"x12" Pyrex dish
3. Place the Pyrex dish into the metal pan holding the water
4. Bake 350 degrees F for about 30 minutes
5. To see if it is done, gently "jiggle" it and watch the center of the pudding.  If it moves rapidly, let it cook another 5 minutes or so.  When there's still a little "jiggle" left, it's time to come out - VERY scientific :)
6. Remove pudding dish from metal pan and let cool
TO SERVE
Dust top with powdered sugar and serve at room temperature.  There will be a sponge layer on top and a thick lemony sauce under it. Very tasty!