2 eggs, separated
2 tbsp. butter
3/4 c. sugar
1/2 c. (from a 6 oz. can) frozen concentrate for lemonade
2 tbsp. flour
1 c. milk

Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade. Blend in flour, then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf; pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes, or until top is firm and golden. Spoon into dessert dishes; serve warm. (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top).