Lemon Pudding Cake
If you make those lemon-creamcheese scones, this is a good place to use the lemons.

3 tablespoons butter, room temperature
1 cup sugar
4 eggs, room temperature
1/2 cup fresh lemon juice
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup 2% low-fat milk
Fresh Raspberries

Preheat oven to 325. Lightly grease a 9x5 inch loaf pan or a 6-cup souffle dish. With an electric mixer, beat butter and sugar until fluffy. Separate egg yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, overing with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries or a raspberry sauce.
Glenda Barber, St. James, MO.
Serves six: per serving: 220 calories, 10g fat, 6g prot., 31g carbs, 0g fiber, 160 mg sodium