2/3 c. sugar
3 tbsp. all purpose flour
1 tsp. grated lemon rind
1 c. 2% low fat milk
1/4 c. lemon juice
2 egg yolks, lightly beaten
2 egg whites

Combine sugar, flour, lemon rind, milk, lemon juice and egg yolks. Mix in a bowl with a wire whisk. Beat egg whites (at room temperature) at a high speed with an electric mixer until stiff peaks form.

Gently fold them into the milk mixture. Pour into a 1 quart baking dish. Place this dish in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 325 degrees for 55 minutes or until golden. Remove dish from water and allow to stand for 10 minutes before serving. Serves 5.