4 tbsp. butter, softened
1 tsp. grated lemon rind
1 c. sugar
2 eggs, separated
3 tbsp. fresh lemon juice
2 tbsp. flour
1/4 c. Grape-Nuts cereal
1 c. milk
Cream or whipped cream

In medium bowl of electric mixer cream butter and lemon rind together. Add sugar gradually until mixture is soft and fluffy. Add egg yolks and beat thoroughly; add lemon juice and beat again. Add flour, Grape-Nuts and milk and beat until mixture is well mixed.

In separate bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into greased 8-inch square baking dish and place dish in pan of hot water. Bake at 325 degrees about 1 hour and 15 minutes.

When done, pudding should have a crusty top with custard on the bottom. Remove from oven and cool to room temperature. Refrigerate until chilled and serve with cream or whipped cream. Makes 6 servings.