1 c. sugar
3 1/2 tbsp. shortening
3 egg yolks
1 c. milk
1/4 c. lemon juice (2 lemons)
Grated rind of the 2 lemons
1/4 c. cake flour
1/4 tsp. salt
3 egg whites, beaten stiff but not dry

Cream the sugar and shortening, beat in the egg yolks, add the grated rind, then the flour and liquids in stages, and the salt. Fold in the egg whites, mixing well but retaining as much air as possible. Pour the custard into a buttered Pyrex dish, set in a pan of hot water and bake 1 hour in a 350 degree oven.

This may be baked in individual custard cups, or it may even be baked in a pie shell. Also, if you like you may divide the sugar, putting 3/4 cup in the custard, and beating the remaining 1/4 cup in with the egg whites. This makes more of a meringue than a sponge.

This custard may be served either hot or ice cold. Either way a little cream on it does not hurt.