Lemon Pudding Cake

3 eggs, separated
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt

Beat egg whites until stiff peaks form and set aside.

Beat egg yolks; blend in lemon juice, butter and milk.

Combine sugar, flour, and salt; add to egg-milk mixture, beating until smooth. Fold into beaten whites. Spoon into crock pot. Cover and cook on HIGH for 2 to 3 hours. This tends to over-brown around the edges, so keep an eye on it.