Lemon Sponge Pudding 2

2 large eggs, separated
3/4 cup of sugar
juice of 1 large lemon
1 teaspoon of grated lemon rind
1 tablespoon of corn oil margarine, melted
1/4 cup of all purpose unbleached flour
1 cup of nonfat milk

Preheat the oven to 350ºF. In a large bowl, using a handheld electric mixer or wire whisk, beat the egg yolks until light. Add the sugar 1/4 cup at a time, blending each addition in well, then beating until the yolks are smooth and light in color. Blend in the lemon juice and rind and melted margarine. Add the flour and milk.  Beat batter until smooth. Beat Rinse and dry the beaters very well, then beat the egg whites in a medium size bowl until stiff but not dry peaks form. Fold the beaten whites gently into the batter. Pour the batter into an ungreased 8 inch square baking dish. Place in a large pan (roasting pan) and fill this outer pan with boiling water to come up as far as the batter in the dish. Bake until lightly browned, about 45 minutes. Let it cool for at least 5 minutes. Serve hot or warm, spooned into small bowls.