•   2 eggs, separated
•   1 t. lemon zest
•   1/4 c. lemon juice
•   2/3 c. milk
•   1 c. sugar
•   1/4 c. flour
•   1/4 t. salt

Separate the eggs and beat the whites to soft peaks. In a separate bowl beat the remaining ingredients until well blended.

Pour into an ungreased 1 qt. casserole and bake in a water bath in a 350 oven for 45 to 50 minutes.