1/4 c. (1/2 stick) butter
1/2 c. sugar or honey
1 tsp. grated lemon rind
2 egg yolks
3 tbsp. lemon juice
2 tbsp. all-purpose flour
1/4 c. Post Grapenuts or Raisin Grapenuts (or use 1/2 c. hearty granola cereal)
1 c. milk
2 egg whites, stiffly beaten

Beat butter with sugar and lemon rind until light and fluffy. Beat in egg yolks. Stir in lemon juice, flour, cereal and milk. (Mixture will look curdled but this will not affect finished product.) Fold in beaten egg whites.

Pour into greased 1 quart baking dish and place the dish in pan of hot water. Bake at 325 degrees for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with cream or prepared whipped topping, if desired. Makes 6 servings.

For individual puddings, pour mixture into five 5 ounce or four 6 ounce custard cups or souffle cups. Bake for about 40 minutes.