Lemon Mystery Pudding Recipe

This is a recipe everyone needs. I made it for dinner at Rod's tonight (with Riki, Michael, Michael, and Su Lin) and it was met with great approbation.

Lemon Mystery Pudding

Get 8x8 pan (ungreased) plus a larger pan it fits inside to make a water bath.
Preheat the oven to 325 degrees F, set rack in the middle of the oven.
Start a pot of water to boil (you'll need a quart or so for the water bath)
Scrub and zest 2 lemons, then juice them. Save the zest and the juice (you want 7 - 10 T lemon juice)
Separate 3 eggs, save the whites
Beat the yolks in a bowl with the lemon zest and add 1.5 cups slightly warm milk and 2 T melted butter
Separately, sift or whisk together 1 c sugar, 1/4 c flour, and 1/4 t salt
Whisk flour mix into the milk and egg yolks
Beat the 3 egg whites until stiff peaks
Add the lemon juice to the milk/flour mixture
Fold the egg whites into the rest of the ingredients (I use a large balloon whisk)
Pour batter into 8x8 pan, set that pan inside a larger one and set that on the oven rack. Pour the boiling water into the surrounding pan until it comes about 1" up the side of the baking dish. Close door and bake 45 - 55 minutes until pudding is set but soft. It may get a few brown spots on the top but will be pale.
Let cool at least 5 minutes and eat. It is good warm, room temperature, or chilled. I've done it as a single servings in ramekins too which is really nice presentation but a lot more work to prepare.

Here's a picture (although not of the one I made tonight because it was gone)