3 eggs, separated
1 tbsp. lemon rind
1/4 c. lemon juice
1 1/2 c. milk
1/4 c. flour
1 c. sugar
1/8 tsp. salt

Preheat oven to 325 degrees. In small mixing bowl, beat egg yolks. Blend in lemon rind, lemon juice and milk. Add flour, sugar and salt; beat until smooth. Beat egg whites until stiff; fold into yolk mixture gently but thoroughly. Pour into greased 1 quart casserole. Set in another pan with 1/2" water. Bake 45 to 50 minutes or until golden brown. Serve warm or cool.