Egg Custard Pudding

Beat the egg whites until stiff, then add the sugar, lemon zest, and beat until firm peaks form

Add the lemon juice and beat for another minute

Pour the mixture into an ungreased 9-inch springform pan with a hole in the center

Press the mixture against the sides of the pan with a spatula to avoid forming a hole

Place the pan over low heat on the stove, and bake at 400°F for 30 minutes

Reduce the oven temperature to 350°F and continue baking for an additional 20 minutes, or until the cake is lightly browned

Let it cool slightly, then remove from the pan and refrigerate

Prepare the cream: Beat the egg yolks with sugar until light and fluffy

Add the milk while stirring over medium heat, then cook until thickened and creamy

Remove from heat and stir in vanilla extract

Refrigerate until chilled, then serve warm or at room temperature

Serves 10 people

222 calories per serving.