I just discovered this recipe in Ian Knauer's book 'The Farm' only to find out it was an even older recipe so here's a picture from a print thats from the 70s. (Image from reddit.)
I LOOOOOVE citrus desserts and had to share this.
Image Transcription: Recipe
Baked Lemon-Cake Puddings
2 medium lemons
2 large eggs, separated
¼ teaspoon salt
¾ cup sugar
1 cup milk
3 tablespoons flour
2 tablespoons (¼ stick) butter or margarine, melted
Yields 6 servings.
Preheat oven to 350 degrees. Heat enough water for baking stage. Great 6 6-ounce custard cups. Finely grate the zest from lemons to measure 1 tablespoon. Squeeze juice from lemons; you will need ⅓ cup.
In small bowl, with mixer at high speed, beat egg whites and salt until soft peaks form; gradually sprinkle in ½ cup sugar, beating until sugar completely dissolves and egg whites stand in stiff peaks. In large bowl, using same beaters, and with mixer at medium speed; beat yolks with remaining ¼ cup sugar until blended; add lemon zest and juice, milk, flour and butter. Beat until well mixed, occasionally scraping bowl with rubber spatula.
With wire whisk or rubber spatula, gently fold beaten egg whites into yolk mixture just until mixed. Into prepared custard cups, carefully pour batter.
Set cups in 9-by-13-inch baking pan; fill with boiling water to come halfway up sides of cups. Bake 40 to 45 minutes, until pudding tops are golden and firm. Puddings separate into a cake layer on top, sauce underneath.
Cool on wire racks.
[Circled] Note: You can make a single large pudding; use a greased 1-quart casserole instead of cups. Bake 55 to 65 minutes. [End circle]
[Handwriting underneath reads:] Velma made it as one - and [Underlined] doubled [End underline] the recipe