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Heat oven to 350 degrees. Beat egg whites until stiff peaks for,. Beat egg yolks slightly. Beat in lemon peel, lemon juice and milk. beat in remaining ingredients until smooth. Fold into beaten egg whites. Pour into ungreased 1 quart casserole. Place casserole in square pan, 9 x 9 x 2 inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake until golden brown, 45 to 50 minutes. Remove casserole from water. Serve warm or cool and if desired, with whipped cream.
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