Preheat oven to 325.

Whisk the egg whites until stiff. Set aside.

In a large bowl, cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. Gently fold egg whites in until incorporated.

Pour into a 8-9 inch pie pan or cake pan. Bake for 40 minutes, or until very lightly browned and set. Sprinkle with powdered sugar and serve warm with freshly whipped cream.

Author Note: I like to double the recipe and bake it in a 9 inch springform pan (with a baking sheet underneath, just in case of any drips). I like thicker layers of pudding, and I think it makes for a prettier presentation.

MJF Notes: After making as is...Didn;t see the pudding/cake layer at all. Needed more sugar and lemon, I raised sugar to 1/3 cup, lemon juice to 1/4 cup.