2 c. sugar
5 tbsp. butter
Grated rind and juice of 2 lemons
6 egg whites, beaten stiff
6 egg yolks
1/3 c. coconut (optional)

Cream butter and sugar together until light (in electric mixer). Add yolks that have been well beaten. Add lemon rind and juice. Fold in stiffly beaten egg whites. Bake in 2 quart, well buttered, casserole at 325 degrees for about 30 minutes.