2 eggs, divided
3/4 cup sugar
1 cup milk
2 tbsp. all-purpose flour
pinch of salt
1 lemon (juice and grated rind)
1 tbsp. butter

Beat egg whites and set aside. Beat egg yolks; mix well with remaining ingredients. Beat into egg whites at slow speed. Bake in greased dish or custard dishes set in hot water. Have water as deep as sauce is desired. Bake in slow oven at 325°F for about 40 minutes.

Serves 5.