1/3 c. Parkay butter
1 c. sugar
2 eggs, separated
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/3 c. flour
1 c. milk

Beat butter and 3/4 cup sugar until light and fluffy. Blend in egg yolks, lemon juice and rind. Add flour. Mix well. Stir in milk. Beat egg until soft peaks form. Fold into batter, pour into eight 6 ounce cups. Set cups into baking pans in boiling water to 1/2 inch depth. Bake at 350 degrees for 35-40 minutes. Remove from water, cool 10 minutes. Makes 8 servings.