2 lemons
3 eggs, separated
1 tbsp. soft butter
3/4 c. sugar
2 tbsp. flour
1 c. milk

Beat the egg yolks until quite thick. Add the grated rind and juice of the lemons. Mix flour with sugar. Stir into the egg and lemon mixture until smooth. Blend in butter. Add milk gradually. Beat egg whites until they stand up in glossy peaks. Fold them carefully into the pudding mixture. Pour into casserole or individual custard cups. Set in pan of hot water.

Bake at 350°F for 30 minutes. May be served hot or cold.

Makes 6 servings.