Angel Lemon Delight

3 eggs (separated)
1 cup sugar
1/4 cup flour
1/8 teaspoon salt
2 tablespoons butter or margarine
juice of 2 medium lemons (about 8 to 10 tablespoons)
grated peel of 1 lemon (about 1 tablespoon)
1 1/2 cups milk

Preheat oven to 350 degrees. Butter 8 custard cups or a 1 quart casserole.

1. Beat egg whites until they form stiff peaks.

2. In a separate bowl mix the sugar, flour and salt.

3. Stir in the melted butter, lemon juice, lemon peel, well-beaten egg yolks and milk.

4. Beat until smooth and creamy.

5. Fold in the stiffly beaten egg whites.

6. Turn mixture into buttered custard cups or into a buttered 1 quart casserole.

7. Set into a shallow pan of hot water.

8. Bake the custard cups for about 45 minutes, the casserole for about 1 hour.

9. Serve warm or cold. Serves 6 to 8.