3 tbsp. butter
1 c. granulated sugar
1/4 c. flour
3 eggs, separate
2 tsp. grated lemon rind
1/4 c. lemon juice
1 to 1 1/2 c. milk
1/4 tsp. salt

Cream butter, 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat well. Stir in lemon rind, juice and milk.

In a separate bowl, add salt to egg whites and beat until stiff. Gradually beat in remaining 1/2 cup sugar; fold into first mixture. Pour into 1 to 1 1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1 inch deep.

Bake in 325 degree oven for 1 hour. Cool, serve with whipped cream, ice cream or whatever. Serves 6.