1/3 c. sugar
3 Tbs. flour
1 tsp. grated lemon peel
3 Tbs. lemon juice, fresh
2 Tbs. butter, melted
2 slightly beaten egg yolks
1 c. milk
2 egg whites
Preheat oven to 350. Combine sugar & flour. Stir in lemon peel, juice & melted butter. Combine yolks & milk, add to flour mixture & stir just until combined. Beat egg whites until stiff peaks form, then gently fold into lemon batter. Transfer to 1 quart casserole & place casserole in a larger pan. Place in the oven & add hot water to the larger pan to depth of 1/2". Bake 40 minutes or until golden & tops springs back. Serves 4. 208 cal, 11 g fat, 146 mg chol, 131 mg sod
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