Cream the butter and sugar. Add the flour and salt. Combine the egg yolks, lemon juice, rind and milk together. Add to the creamed mixture.
Beat 3 egg whites stiff and fold them in at the last. Put in casserole and set in a pan of water. Bake in a slow oven about 30 mn. or until firm. This will form cake on top with custard below.
Serve with whipped cream.
Originally Submitted
11/29/2015
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