1 egg, separated
1/2 c. sugar
1/3 c. milk
2 T. all-purpose flour
2 T. lemon juice
1 t. grated lemon peel
1/8 t. salt
Whipped cream, optional
In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth.
Beat egg white until stiff peaks form; gently fold into lemon mixture.
Pour into two ungreased 6-oz. custard cups (cups will be very full).
Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in.
Bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. Serve with whipped cream if desired.
2 servings
