1 tsp. grated lemon rind
4 tbsp. butter
2 egg yolks, well beaten
1 c. sugar
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grapenuts cereal
1 c. milk
2 egg whites, stiffly beaten

Add lemon rind to butter and cream well; add sugar gradually, blending after each addition. Add egg yolks and beat thoroughly, then lemon juice. Add flour, Grapenuts and milk mixing well. Fold in egg whites.

Turn into greased baking dish and place in pan of hot water. Bake in slow oven at 325 degrees for 1 hour and 15 minutes. When done, pudding has cake on top and jelly below. Serve cold with cream. Also good warm. Serves 6.