Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| ¾ cup | Sugar |
| 4 tablespoons | All-purpose flour |
| ¼ teaspoon | Salt |
| 5 tablespoons | Lemon juice |
| 1 tablespoon | Grated lemon rind |
| 3 \N | Eggs; separated |
| 1½ cup | Milk |
Cream butter. Add sugar, flour, salt, lemon juice & rind. Add well beaten egg yolks which have been mixed with the milk. Fold in stiffly beaten egg whites. Pour into greased custard cups. Set cups in a pan of hot water & bake at 350 for 45 minutes. Cool & unmold. May be garnished with whipped cream. Serves 6.
MRS T.J. (MARTHA JEAN) BRANTLEY From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .