Lemon Curd Pudding

Preheat oven to 350. Using a bowl, combine the sugar and salt, flour and stir well until all flour has disappeared. Slowly add the half and half. Add the egg yolks, lemon juice and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 x 2" square pan.

Set the pan inside a large pan filled with 1 inch of water to create a water bath. Bake for 30-35 minutes or until golden. Serve warm or cold.