Lemon Pudding Cake

2 eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Heat oven to 350 degrees. Beat egg whites until stiff peaks form and set aside. Beat yolks until pale yellow and add lemon peel, juice and milk. Add sugar, flour and salt and beat until smooth. Fold in egg whites and pour into an ungreased 1 quart casserole. Place casserole in pan of hot water one inch deep and bake for 45 to 50 minutes. Serve with whipped cream.