Instructions: In bowl, beat together egg yolks and 1/4 cup of the sugar until thick and light in color.

Beat in water, lemon rind, lemon juice and salt. Gradually beat in flour.

In separate bowl with clean beaters, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Stir about 1 cup of the egg white mixture into egg yolk mixture; gently fold in remainder of egg whites.

Grease and flour six 4-inch flan pans; place on baking sheet. Spoon batter into pans; bake in 350 F. oven for about 15 minutes or until pale golden and tops spring back when lightly touched. Gently loosen edges with metal spatula; turn out onto wire racks to cool.

Topping: Drain pineapple, reserving juice in small saucepan; set fruit aside. Stir cornstarch into juice. Cook over medium heat, stirring until thickened and bubbly; set aside. Place jelly and sherry in small heatproof dish; set dish in hot water and stir until smooth.

Brush each cake with sherry mixture; arrange reserved pineapple on top. Halve grapes and arrange on top of pineapple; spoon some cornstarch mixture over fruit, covering completely. Garnish each flan with a strawberry and sprig of green.

Makes 6 servings.

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