Lemon Sponge Pudding

- serves 6

3 tablespoons of unsalted butter, room temperature plus more for baking dish
2/3 cup granulated sugar
1/4 teaspoon of salt
3 large eggs separated
3 tablespoons of all purpose flour
1 cup of milk
6 tablespoons of fresh squeezed lemons
2 tablespoons of finely grated lemon zest
confectioners sugar for dusting

1. preheat oven to 350. Butter a shallow 9" baking dish; set aside.  In a large bowl stir together butter, granulated sugar and salt.  Stir in yolks.  Add flour, milk and lemon juice and zest; mix until incorporated.

2. In a separate bowl, beat egg whites until stiff but NOT until dry peaks form.  Gently fold eggs whites into butter mixture.

3. Ladle batter into prepared dish.  Set dish in a roasting pan; pour boiling water around the sides of the dish until it comes up about half way.  Bake until just set and lightly golden.  About 30-35 minutes.  Remove from roasting pan, let cool slightly, dust with confectioners sugar and serve.