1/2 c. sugar
3 tbsp. all-purpose flour
1 tsp. finely shredded lemon peel
3 tbsp. butter, melted
2 slightly beaten egg yolks
1 c. milk
2 egg whites

Combine sugar and flour. Stir in lemon peel, juice and melted butter. Combine yolks and milk. Add to flour mixture; stir just until combined.

Beat egg whites until stiff peaks form (tips stand straight). Gently fold egg whites into lemon batter. Transfer batter to a 1 quart casserole. Place in a large pan on oven rack, add hot water to larger pan to a depth of 1 inch. Bake in a 350 degree oven about 40 minutes or until golden and top springs back. Serve warm. Serves 4.