1/2 c. butter
2 tsp. grated lemon rind
1 c. sugar
4 unbeaten egg yolks
1/4 c. flour
1/2 c. Grape-Nuts
1/3 c. lemon juice
2 c. milk
4 egg whites

Cream butter and rind. Add sugar gradually, creaming until fluffy. Beat in yolks. Add flour, cereal, lemon juice and milk. Mix well. Mixture will look curdled but this will not affect finished product.

Beat egg whites to soft shiny peaks. Fold in cereal mixture. Pour into greased custard cups or greased 2-quart casserole. Place in pan of hot water 1 inch deep. Bake at 350 degrees for about 40 minutes for custard cups or 1 hour for casserole. Cool for 1/2 hour. Serves 8-10.