3 1/2 tbsp. flour
2/3 c. sugar
2 tbsp. butter
2 eggs, separated
3 tbsp. lemon juice
2/3 c. milk

Mix flour and sugar together; add to creamed butter, blending thoroughly. Stir in beaten egg yolks, lemon juice, and milk. Fold lightly but thoroughly into stiffly beaten egg whites. Fill individual custard cups 2/3 full and set in a shallow pan filled with enough hot water to come almost to the top of the cups. Bake in a moderately slow oven (325 degrees) for 35 minutes or until custard tests done. This custard separates into 2 distinct layers, a puffy cake-like topping and a creamy custard bottom layer. Serve warm or cold. 5 servings.