6 matzahs
Lukewarm water
1 lb. pot cheese
4 eggs
3/4 c. sugar
1 tbsp. grated lemon rind
3 tbsp. lemon juice
3/4 tsp. salt
1/4 c. butter
2 c. milk

Cover matzahs with water and let stand 3 minutes. Drain on paper towels taking care not to break matzahs. Beat eggs with sugar and stir in milk, rind, juice and salt. Melt butter in shallow baking pan, tilt to coat sides. Turn excess butter into milk mixture. Place 2 of the drained matzahs in pan and sprinkle evenly with 1/2 cheese. Repeat with two more matzahs and cheese. Top with remaining matzahs. Pour milk and egg mixture over all. Bake 1 hour at 350 degrees until golden brown. Serve hot or cold with peaches or other fruit.