Lemon Layer Pudding

Preheat oven to 400F (200C).

Add lemon rind to butter and sugar and cream until pale and fluff. Add egg yolks and beat well, stir in milk, lemon juice and flour.

In separate bowl, whisk egg whites stiffly; fold into lemon mixture.

Pour into a large greased oven proof dish.

Stand the dish in a shallow tin of water and cook near the top of the oven for about 45 minutes or until the top is set and firm to the touch.

Note: This pudding separates out in the cooking to a custard layer and a light sponge topping.