1 1/2 c. milk
1/2 stick butter, unsalted
3/4 c. sugar
3 lg. egg yolks
1/3 c. lemon juice
1 tbsp. lemon rind
1/4 tsp. salt
1/3 c. all purpose flour

Cream together butter and sugar on electric mixer. Beat in 1 egg at a time beating well after each addition. Mix in remaining ingredients except milk and mix well. Add milk in a stream, beating well. Beat egg white and a pinch of cream of tartar until stiff. Fold lemon mixture into egg whites. Bake at 350 degrees in a buttered glass pyrex souffle dish. Set dish in a pan of boiling water and bake 50 minutes.