5 tbsp. unsalted butter, softened
1 c. granulated sugar
3 extra lg. or jumbo eggs, separated, room temp.
1/3 c. freshly squeezed lemon juice
2 tsp. finely grated lemon rind
3 tbsp. + 1 1/2 tsp. all purpose flour
1 c. light cream, room temp.
Pinch of cream of tartar

Rub 1 tablespoon softened butter inside an 8" or 9" dish at least 3" deep. (1 quart souffle dish works fine.) In large mixing bowl, cream remaining 4 teaspoons butter for 1 to 2 minutes. Beat in sugar in 2 additions. Beat in egg yolks, one at a time. Blend in lemon juice and rind. Stir in flour and beat in light cream. Beat egg whites until foamy. Add cream of tartar and continue beating until firm but moist peaks are formed. Stir large spoonful of whites into lemon mixture. Then fold in remaining whites.

Pour into baking dish. Set dish in large pan filled with enough hot water to rise about 1" up sides of baking dish. Place in lower third of oven. Bake in 350 degree oven for 50 minutes to 1 hour or until top is light golden color and is firm to the touch. Remove dish from water and cool on rack. Spoon into dessert dishes and top with dollops of fresh whipped cream. A little work, but worth the effort if you like lemon. 8 servings.