1 c. sugar
1/4 c. flour
1/8 tsp. salt
2 tbsp. melted butter
5 tbsp. lemon juice
1/2 tsp. grated lemon rind
3 eggs, separated
1 1/2 c. scalded milk

Blend sugar, flour, salt and butter. Add lemon juice and peel. Beat egg yolks with milk. Add to lemon mixture. Mix well. Beat egg whites until stiff - fold in. Pour into greased 2 quart casserole. Place dish in a pan containing hot water. Bake, uncovered, 45 minutes at 325 degrees. A lemon custard pudding will form on the bottom, cake on top.