Bake at 325 degrees for 45 minutes.

1 c. sugar
1/3 c. all-purpose flour
1/8 tsp. salt
3 tbsp. butter
Grated rind of one lemon
1/3 c. lemon juice
3 eggs separated
1 1/2 c. milk

Blend sugar, flour, and salt in medium size bowl. Cut in butter with pastry blender until mixture is light and crumbly. Stir in lemon rind and juice. Beat until well blended. Beat egg yolks until lemon colored. Stir in milk. Blend into lemon mixture. Beat egg whites until stiff and gently fold into lemon and milk mixture.

Pour into 6 ungreased 6 ounce custard cups. Place cups in deep baking pan on oven rack. Pour boiling water into pan to one inch of tops of cups. Bake in slow oven (325 degrees) for 45 minutes or until tops of pudding spring back when pressed with finger tip. Remove cups from hot water and cool. Loosen around edges and invert onto dessert plates. Garnish with curls of lemon peel. Serve warm or cold.