1/4 c. flour
1 c. sugar
1/4 tsp. salt
1 1/2 tsp. lemon rind, grated
1/4 c. lemon juice
2 egg yolks, beaten
1 c. milk
2 egg whites, beat until stiff

Sift together flour, sugar and salt. Stir in lemon rind, juice, egg yolks, sugar and milk. Fold in stiffly beaten egg whites. Pour into 1 1/2 quart casserole or 6 custard cups. Set in pan of water 1" deep. Bake at 350 degrees for 45 to 50 minutes.