1 c. sugar
2 tbsp. butter
3 eggs, separated
1 1/2 c. milk
5 tbsp. lemon juice
Grated rind of 1 lemon
4 tbsp. flour

Cream butter. Add sugar. Then flour, pinch of salt, lemon juice and rind, egg yolks mixed with the milk and last the stiffly beaten egg whites. Pour into custard cups and place in a pan of hot water and bake 45 minutes in a moderate oven (350 degrees). Makes 8 cups.