2 eggs, separated
1/4 lemon juice
2/3 c. milk
1 c. sugar
1/2 c. flour
1/8 tsp. salt

Heat oven to 350°F. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks. Blend in lemon juice and milk. Add sugar, flour and salt. Beat until smooth. Fold in whites. Pour into ungreased 1 quart casserole dish. Place dish in a pan of very hot water, one inch deep.

Bake for 45 to 50 minutes. Serve warm or cool and add whipped cream or ice cream if desired.