4 eggs, separated
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter or margarine, melted
1 1/2 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 1/2 cups milk
Whipped cream
Beat yolks until thick and lemony for about 5-8 minutes. Blend in the juice, lemon peel and butter. Combine sugar, flour, salt and add alternately with milk blending well after each addition. Beat whites until stiff. Fold into batter. Pour batter into a 1 1/2 quart baking dish. Set in a pan of hot water and bake for 50 minutes in a preheated 350 degrees oven until lightly brown. Serve warm with whipped cream.
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