Lemon Cake Pudding

Today I made Lemon Cake Pudding!

2T butter, melted, 6 eggs, separated, 1/2t cream of tartar, 6T flour, 2C sugar, 12T lemon juice, 3C milk

Preheat oven to 350F. Beat yolks until light. Add flour, sugar, butter and lemon juice. Blend well. Stir in milk. Blend well. In separate bowl, beat whites until frothy. Add cream of tartar. Beat until stiff but not dry. Fold into yolk mixture. Pour into greased dish. Bake until top (cake) layer is firm, about 50-60 minutes. Top may be lightly or darkly browned, depending on the shape and size of pan used. Garnish with dried mint leaves and/or sprinkles.