Serves 6 

2 eggs, separated

1 teaspoon grated lemon peel

¼ cup lemon juice

2/3 cup milk

1 cup sugar

¼ cup all-purpose

¼ teaspoon salt

Heat oven to 350 degrees.  Beat egg whites until stiff peaks form; set aside.   Beat egg yolks.  Blend in lemon peel, juice and milk.  Add sugar, flour and salt; beat until smooth.  Fold into whites.  Pour into ungreased 1-quart casserole.  Place casserole in pan of very hot water (1 inch deep).  Bake 45-50 minutes.  Serve warm or cool and, if desired, with whipped cream.  

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