Lemon Pudding Baked

In a blender container, combine the lemon skin, milk, butter, flour, 2/3 cup sugar, egg yolks, lemon juice, and salt

Blend on high speed for 30 seconds until smooth

Beat the egg whites in a separate bowl until frothy

Gently fold in the sugar, adding the remaining 1/3 cup gradually, until stiff peaks form

Fold the beaten mixture into the blender container and mix gently

Pour into a shallow baking dish greased with butter

Bake in a moderate oven for about 30 minutes, or until lightly golden

Serve warm with whipped cream, if desired

Let it rest for 4 portions.