This is a souffle-like dessert that separates while baking into 2 layers. Served hot, the top will be souffle-like and the bottom a lemony sauce. Served cold, the top will have a cheesecake like texture and the bottom will be like a lemon custard.

FOR 4 SERVINGS YOU WILL NEED:

3 egg yolks
1/2 c. milk
1/4 c. all-purpose flour
4 tbsp. fresh lemon juice
1 tbsp. grated lemon rind
1 c. sugar
2 tbsp. melted butter
3 egg whites
Whipped cream, slightly sweetened

1. Beat egg yolks with electric mixer or by hand until light and fluffy.

2. Add milk, flour, lemon juice and rind and sugar. Beat until very smooth. Fold in the melted butter.

3. Beat egg whites until they hold firm peaks.

4. Fold whites into the egg yolk mixture until well blended.

5. Pour into a 1 12/ quart souffle dish or shallow casserole that is attractive enough to take to the table.

6. Bake at 350 degrees for 45 minutes.

7. Serve with slightly sweetened whipped cream.