1 tsp. grated lemon rind
4 tbsp. butter
1/2 c. sugar
2 egg yolks, well beaten
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grape-nuts
1 c. milk
2 egg whites, stiffly beaten

Add lemon rind to butter and cream well. Add sugar gradually, blending after each addition. Add egg yolks and beat thoroughly, then add lemon juice. Add flour, Grape-nuts and milk; mix well. Fold in egg whites.

Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325 degrees) 1 hour and 15 minutes. When done, this pudding will have crust on top and jelly below. Serve warm or cold with plain or whipped cream. Makes 6 servings.