Preheat oven to 350F;adjust rack to mid-level. Generously butter a bundt pan. Sprinkle inside with sugar and shake off excess. Have a kettle of boiling water ready and a large pan to hold the bundt pan.

Put milk,butter, 1/2 cup sugar, lemon peel,in a heavy saucepan and cook over med. heat until butter is completely melted and milk is simmering. Meanwhile prepare egg whites.

In the large mixing bowl of your electric mixer, beat the eggs until foamy.Gradually add the vinegarwhile beating. Beat until soft mounds form. Gradually add the sugar and continue beating until the whites hold their shape.Set aside

Combine the flour & cornstarch and add to the simmering milk;remove from heat and mix thoroughly with a wooden spoon. Transfer mixture to the work bowl of your processor and process for 20 seconds. With machine running,add egg yolks thru feed tube; process for 20 seconds.Add lemon juice and salt;process for 5 seconds. Add 1/4 egg whites and turn machine on & off twice. Spoon mix into remaining egg whites and fold in. Do not overmix.Put mixture into prepared pan and set into baking dish. Add boiling water to come up 2" on pan sides. Bake for 32 to34 minutes until cake begins to pull from sides of pan.(Surface cracks may develop) Remove pan from ovenand let it rest for 10 minutes

*INGREDIENTS*

*DIRECTIONS*

Carefully separate the pudding from the pan with a small flexible knife. Put a serving platter over the pan and quickly invert the pudding onto a platter. Serve hot, at room temperature or chilled with a straeberry-raspberry sauce or Apricot sauce.

Serves 10 to 12.