LEMON CUSTARD CAKE
1 cup sugar
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 eggs, separated
grated rind and juice of 1 lemon (not too large)
1/3 teaspoon salt
Cream sugar and butter together.
Add flour and cream again.
Beat together milk and egg yolks; add to creamed mixture.
Add lemon and salt and mix.
Beat whites until stiff, not dry.
Fold creamed mixture into whites, mixing thoroughly.
Pour into custard cups or a casserole dish, then place in a pan of water.
Bake at 350° about 45 minutes, until brown on top.
For an extra treat, top with whipped cream.