2 eggs, separated
1 tsp. grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/2 cup flour
1/4 tsp salt
Heat oven to 350 degrees. Beat egg whites until stiff peaks form;
set aside. Beat egg yolks. Blend in lemon peel, juice, and milk.
Add sugar, flour, and salt; beat until smooth. Fold into whites.
Pour into ungreased 1-quart casserole. Place casserole in pan of
very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm
or cool and , if desired, with whipped cream. Serves 6.