3 egg whites
2 egg yolks
2/3 c. non-fat milk
1/4 c. freshly squeezed lemon juice
1 tsp. grated lemon zest
1/4 tsp. salt
3/4 c. granulated sugar
1/4 c. all-purpose flour

In a bowl, beat egg whites until stiff peaks form; set aside. In another bowl, lightly beat egg yolks; beat in milk, lemon juice and lemon zest. Add salt, sugar and flour, and beat until smooth. Fold yolk mixture into egg whites.

Pour into six individual 1-cup custard cups. Place the cups in a 9 x 13 x 2 inch baking pan. Pour boiling water into baking pan to a depth of about 1 inch. Bake at 350 degrees for 20-30 minutes or until golden and top springs back. Serve warm. Makes 6 servings.