An Excellent Lemon Pudding

Instructions

1. Beat well together four ounces of fresh butter creamed, and eight of sifted sugar.
2. To these add gradually the yolks of six and the whites of two eggs, with the grated rind and the strained juice of one large lemon: this last must be added by slow degrees, and stirred briskly to the other ingredients.
3. Bake the pudding in a dish lined with very thin puff-paste for three-quarters of an hour, in a slow oven.
4. Proportions: Butter, 4 oz.; sugar, 1/2 lb.; yolks of 6, whites of 2 eggs; large lemon, 1: 3/4 hour, slow oven.