Instructions: Beat yolks with 1/2 cup of sugar until very light. Add flour, milk and butter. Mix well. Beat egg whites until stiff. Beat in 1/4 cup of sugar.

Add lemon juice and rind to egg whites. Fold into custard. Turn into well-buttered 1 quart casserole. Set in pan of hot water and bake for 30 minutes at 375 . Remove from water and return to oven to brown, about 5 minutes. Serve warm with whipped cream.

Yield: 6 servings.

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