• 2 ½ cups bread cubes
• ½ cup water
• ¼ cup lemon juice
• 1 ½ teaspoon lemon zest (about 2 lemons)
• ⅓ cup butter
• ¾ cup sugar
• 2 eggs, separated

Preheat oven to 350 degrees. Soak bread cubes in water, lemon juice and lemon zest. Cream butter with ½ cup of the sugar; add beaten egg yolks. Fold into bread mixture.

Pour into buttered 1-quart baking dish; set dish in pan of hot water and bake at 350 degrees for 35 minutes.

While pudding is baking, beat egg whites at high speed until soft peaks form. Gradually add ¼ cup sugar, and beat until stiff peaks form. Spread meringue over the pudding, reduce oven heat to 300 degrees, and bake an additional 15 minutes or until meringue peaks are browned.

from Shirley Legg