2/3 c. sugar
3 tbsp. all-purpose flour
3/4 tsp. grated lemon rind
1 c. lowfat (2%) milk
1/4 c. lemon juice
2 egg yolks, lightly beaten
2 egg whites

Combine first 6 ingredients in a bowl, stir with a wire whisk. Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold egg whites into milk mixture. Pour mixture into a 1-quart baking dish; place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 325 degrees for 55 minutes or until golden. Remove dish from water; let stand 15 minutes. 5 servings.