1 c. sugar
1/4 c. flour
1/8 tsp. salt
2 tbsp. melted butter
4 to 5 tbsp. lemon juice
1 tsp. grated lemon peel
2 well-beaten egg yolks
1 c. milk, scalded
2 stiff beaten egg whites

Combine sugar, flour, salt, and butter; add lemon juice and grated peel. Stir in egg yolks and milk; mix. Fold in egg whites. Pour into greased 1 1/2 quart shallow casserole. Bake in pan, 1 inch hot water surrounding, in moderately slow 325 degrees oven for 1 hour.

Sponge cake comes to the top while lemon custard forms a lucious lower strata in a one-dish dessert.