2 lemons
3 eggs
3/4 c. sugar
1/4 tsp. salt
1 c. skim milk
1/3 c. flour

Heat oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from lemon. Separate the eggs. On medium speed beat yolks, lemon zest, juice, sugar and salt until light yellow in color. Beat in the milk. Gradually add flour, beating until smooth. With clean beaters, beat the egg whites until soft peaks.

Carefully fold the whites into the yolk mixture. Pour into ungreased 1 1/2 quart baking dish. Put in a large pan and add warm water to come halfway to sides of dish. Bake until top is golden and cake starts to come away from sides of the dish, about 35 minutes.