2 tbsp. butter
2 eggs
2 tbsp. lemon juice
1 c. milk or 1/2 c. evaporated milk and 1/2 c. water
2/3 c. sugar
1 tsp. grated lemon rind
2 tbsp. flour

Cream butter; add sugar and cream well. Separate egg whites from yolks; beat whites with rotary beater until stiff but not dry. Set aside. Beat egg yolks until thick and lemon colored. Add egg yolks to creamed mixture. Add lemon rind and lemon juice to creamed mixture and beat thoroughly. Fold in flour, stir in milk, then fold in beaten whites. Pour into 4 custard cups or into an 8 x 8 inch cake pan. Set in a baking pan with 1/2 inch of hot water. Bake in moderate oven of 375 degrees for 30 to 35 minutes. Chill.