1/4 c. butter (1/2 stick)
3 lg. egg yolks
1/3 c. sugar
1/3 c. flour
1/3 c. lemon juice
1 tbsp. lemon rind
1/4 tsp. salt
1 1/2 c. milk
3 egg whites
Pinch of cream of tartar

Mix butter, egg yolks, sugar, flour, lemon juice and lemon rind. In separate clean bowl, beat egg whites with a pinch of cream of tartar. Gently add to butter mixture. Transfer to buttered 1 1/2 quart souffle dish. Set dish in 1/2 pan water. Bake at 350 degrees for 50 minutes until puffed and top is golden. Custard forms on bottom.