2 tbsp. butter, softened
1 1/2 c. sugar
1/3 c. flour
1/2 c. lemon juice
1 tsp. grated lemon rind (opt.)
3 eggs, separated
1 1/4 c. milk

Mix softened butter and sugar. Add flour, salt, lemon juice and rind. Stir in beaten yolks, mixed with milk. Fold in stiffly beaten egg whites. Pour into custard cups or casserole. Set in pan of water and bake 45 minutes at 375 degrees. Fill cups to top. Chill before serving. Serves 6.