Yield: Makes 4 to 6 servings
Throoughly cream butter with sugar and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Pour into greased 1-quart baking dish; place the dish in pan of hot water.
Bake at 325 F. for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cakelike layer on top with custard below. Serve warm or cold with cream or whipped topping, if desired.
Note: For individual puddings, pour mixture into five 5-ounce or four 6-ounce custard or souffle cups. Bake for about 40 minutes.
Please note that some ingredients and brands may not be available in every store.