2 eggs, separated
1/4 tsp. cream of tartar
1 tsp. grated lemon peel
1/4 c. lemon juice
1 c. milk
1 c. sugar
1/4 c. all purose flour
1/4 tsp. salt
1/4 c. toasted coconut
Whipped topping
Maraschino cherries

Beat egg whites and cream of tartar in 1 1/2-quart bowl until stiff peaks form; set aside. Beat egg yolks slightly. Beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Fold into beaten egg whites.

Pour into 1 quart casserole; sprinkle with coconut. Pour 1 cup very hot water in 1 1/2 quart casserole in microwave. Carefully set casserole of pudding mixture in 1 1/2 quart casserole.

Microwave uncovered in medium-high (70%) until wooden pick inserted in center comes out clean, 10 to 12 minutes. Serve with whipped topping and a cherry.