2 eggs, separated
2 tbsp. butter
3/4 c. sugar
1/2 c. flour
1 c. milk
1/2 c. frozen lemonade concentrate, thawed

Beat egg whites until they form soft peaks. Set aside. Cream butter with sugar until fluffy. Beat in egg yolks and lemonade. Blend in flour and milk. Fold in beaten egg whites. Pour into 1 1/2 quart casserole baking dish and place in a shallow pan of hot water. Bake at 350 degrees for 35 to 40 minutes, until top is firm and golden.

NOTE: May use egg substitute for egg yolks.