Baked Lemon Cake Pudding

Preheat oven to 350°.

Grease 1-quart casserole.

In small bowl, with mixer on high, beat egg whites with salt until soft peaks form.

Beating at high speed, gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved.

(Whites should stand in stiff peaks; do not scrape sides of bowl during beating.) In another small bowl, beat egg yolks with 1/4 cup sugar; add remaining ingredients, except whipped cream, and beat until well mixed.

With wire whisk, gently fold egg yolk mixture into egg whites just until mixed.

Pour batter into casserole.

Set casserole in shallow pan; place on oven rack.

Fill pan halfway up sides of casserole with boiling water.

Bake 55 to 65 minutes until top is golden and firm.

Cool on wire rack.

Serve slightly warm or cold, as is or topped with whipped cream.

Makes 6 servings.