Instructions: Over hot water, in double boiler, melt butter and stir in flour and salt.

Allow the mixture to cook 3 minutes. Gradually add the milk, stirring constantly until the mixture is thickened and smooth. Stir in the sugar.

Remove the double boiler from heat. Set aside. In bowl beat the yolks until they are light. Beat in the grated lemon find and juice. Stir a little of the hot mixture into the yolks. Then stir the yolks into the hot mixture.

In bowl, beat the egg whites until they are stiff, they should not be dry.

Fold the lemon mixture into the egg whites. Pour the mixture into a buttered and sugared 1 1/2 quart souffle dish. Bake the dessert at 350 for 35 mins, or until it has a golden crust and is well puffed.

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