1/4 c. flour
1 c. sugar
1/4 t. salt
1 1/2 t. grated lemon rind
1/4 c. lemon juice
2 egg yolks (well beaten)
2 egg whites (stiffly beaten)
1 c. milk
Sift together flour, sugar, salt and lemon rind. Stir in
lemon juice, egg yolks and milk. Fold egg whites into
mixture. Pour into 1-quart casserole or 6 custard cups.
Set in pan with 1 inch of water.
Bake at 350° for 50 minutes.
1 c. sugar
1/4 t. salt
1 1/2 t. grated lemon rind
1/4 c. lemon juice
2 egg yolks (well beaten)
2 egg whites (stiffly beaten)
1 c. milk
Sift together flour, sugar, salt and lemon rind. Stir in
lemon juice, egg yolks and milk. Fold egg whites into
mixture. Pour into 1-quart casserole or 6 custard cups.
Set in pan with 1 inch of water.
Bake at 350° for 50 minutes.
