Lemon Pudding Cake

Lemon Pudding Cake
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup 1 percent milk
2 teaspoons freshly grated lemon zest
1/2 cup lemon juice
2 tablespoons butter, melted
3 large eggs, separated
Confectioners' sugar, for dustingHeat the oven to 350 degrees. Bring a full kettle of water to a boil. Coat a 9 1/2-inch deep-dish glass or ceramic pie pan (6-cup capacity) with cooking spray.In a medium bowl, whisk together 1/2 cup sugar, flour and salt. Make a well in the flour mixture and add the milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.Using an electric mixer, beat the egg whites in another bowl until they form soft peaks. Gradually add remaining sugar, beating until the egg whites are glossy.Fold the egg whites into the batter, which will be thin and a bit lumpy. Transfer the batter to the prepared pie pan.Place the pie pan inside a larger shallow pan. Place the pans in the oven, then use the kettle to pour enough hot water in the outer pan to come almost halfway up the pie pan.Bake until the top is golden and cakey, with soft lemon pudding below, about 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Dust with confectioners' sugar and serve warm.Serves eight.Nutrition values per serving: 162 calories, 5 g fat (3 g saturated), 26 g carbohydrates, 0 fiber, 4 g protein, 79 mg sodium. "The Essential EatingWell Cookbook" (2004 The Countryman Press, $29.95)