3 eggs, separated
1 tsp. grated lemon peel
1/2 c. milk
1/4 c. lemon juice
1/3 c. flour
1/8 tsp. salt

Heat oven to 325 degrees. Grease (not oil) 1 quart casserole. In small bowl, beat egg yolks (reserve whites in small bowl). Blend in lemon peel, milk and lemon juice. Add sugar, flour and salt; beat until smooth. Beat egg whites until stiff. Fold in yolk mixture gently but thoroughly. Pour into prepared casserole. Set in another pan with 1/2 inch hot water. Bake at 325 degrees for 30 to 35 minutes or until golden brown. Serve warm or cool.