For a classic dessert, serve sweet-tangy lemon pudding with a big scoop of vanilla ice cream or some freshly made whipped cream. Recipe courtesy of Dinner with Jackson Pollock by Robyn Lea (Assouline.com).
Preheat the oven to 350 degrees F. Grease a pudding dish or individual ramekins.
In a bowl, cream together the butter and sugar, add the egg yolks and flour, then the lemon juice, mixing well after each addition. Add the milk slowly. In a separate bowl, beat the egg whites and salt until stiff peaks form; fold into the lemon mixture. Pour the batter into the pudding dish or spoon into ramekins and cover securely. Place the dish or ramekins in a baking pan and add enough boiling water to come halfway up the side of the pudding vessel(s), being very careful not to get any water in the pudding. Bake until the top of the pudding springs back when lightly pressed, 30 to 40 minutes.
Serve warm with sauce from the pudding dish and whipped cream or ice cream.