Lemon Sponge like PC "Luscious Lemon Pudding Cakes"

Enticing: A Bite of History,  is a recipe collection published in 1989 by the Jasper-Yellowhead Historical Society. A recipe for Lemon Sponge was contributed by Nancy Garnham. She wrote:
"This is a family recipe, a favorite of my Grandmother's. The tart lemon flavor is refreshing and I always enjoyed finding custard on the bottom of the dish under the cake-like top crust. It was like getting two desserts in one. I especially like this cold but we rarely had any leftover to chill after it was served warm at suppertime."

A recipe like it won a recipe competition sponsored by PC President's Choice, a Canadian grocery store brand. The winner (not Nancy Garnham) was awarded thousands of dollars by the grocery chain, which now sells frozen Luscious Lemon Pudding Cakes in the freezer section of their stores.

The Garnham Family Recipe:

• 3 Tbsp butter
• 1 cup sugar
• 4 egg yolks
• 1/3 cup lemon juice
• 2 tsp. grated lemon rind
• 1/4 tsp. salt
• 1 cup milk
• 4 egg whites
• 4 tbsp. flour

1. Preheat oven to 325 degrees F.
2. Cream butter and sugar till fluffy and light.
3. Add separately and gradually, mixing well after each addition: lemon juice, rind, salt, flour, milk.
4. Beat egg whites until stiff. Fold in.
5. Pour batter into greased casserole or souffle dish.
6. Place dish in pan of hot water and bake at 325 degrees F for 40 minutes.
7. Increase oven to 350 degrees F for 10 minutes to brown.
8. Let cool slightly.
9. Serve warm or cold.