2 eggs, separated
1/4 tsp. salt
3/4 cup granulated sugar, divided
1 tbsp. grated lemon rind
5 tbsp. lemon juice
2 tbsp. melted butter
3 tbsp. all-purpose flour
1 cup milk

Preheat oven to 350°F.

Beat egg whites with salt until moist peaks form when beater is raised. Slowly add 1/2 cup sugar, beating until stiff but not dry.

In a separate bowl, using the same beater, beat the yolks with rind and juice and melted (slightly cooled) butter.

Add remaining 1/4 cup sugar mixed with flour. Stir in milk. Gently fold in beaten egg whites.

Pour into a greased one-quart casserole and set in pan containing 1/2-inch of hot water.

Bake, uncovered, at 350°F for 55 to 65 minutes or until top is firm.

Submitted by: Rosie Harris