Instructions: In bowl combine egg yolks, 4 tablespoons sugar, lemon peel, vanilla, and bread crumbs. Gradually stir in milk. Pour into greased 1 1/2 quart casserole.

Place in larger baking pan; pour in hot water (in larger pan) to depth of 2 inches. Bake in preheated 325 degree F. oven 1 hour and 15 minutes or until knife inserted in center comes out clean. Increase oven temperature to 350 degrees F. Carefully cover custard with preserves. Beat egg whites until soft peaks form. Add remaining 3 tablespoons sugar; beat until stiff but not dry.

Spoon meringue over top of preserves, making sure it touches sides of casserole.

Return to oven; bake 10 minutes or until top is golden. Serve warm.

Yield: 8
servings.

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