Instructions: Beat together the egg yolks, butter & sugar until very smooth & creamy. Stir in the bread crumbs, salt & cream. Heat the mixture in a heavy saucepan, stirring frequently, until the custard starts to thicken. Beat until well mixed. Remove from heat & add vanilla, lemon juice & rind. Beat again. Carefully fold in stiffly beaten egg whites. Pour the pudding mixture into a baking dish & set the dish in a pan containing 1" of hot water. Place in preheated 325 oven & bake 35-40 minutes until golden. Serve warm with lightly whipped cream sprinkled with orange rind.

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