1/2 cup sugar
2 tbsp. flour
1/8 tsp. salt
1 tbsp. butter
3 tbsp. lemon juice
Rind of 1 lemon, grated
2 egg yolks, beaten
2 egg whites, beaten
2/3 cup milk
2 cups water

Separate eggs. Beat egg yolks a light lemony color. In separate, clean bowl, beat egg whites to a soft peak.

Combine flour, sugar, salt and butter. Add lemon juice and rind, beaten egg yolks, and milk. Mix.

Fold in beaten egg whites. Pour into individual custard cups or ramekins.

Cover each with aluminum foil.

Pour water into pressure cooker. Place cups on rack inside cooker. Close cooker and bring up to pressure.

Cook 10 minutes - begin timing when cooker begins to vent. Use lowest pressure setting (2-5 lbs depending on your cooker).

Follow manufacturers directions to reduce heat and cool immediately. Serve warm or cold with whipped cream.

Submitted by: CM