Lemon Cake Custard

Separate eggs and let stand at room temperature for 30 minutes. In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.

In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.

Spoon into six greased 8-oz. ramekins or baking dishes.

Place in a 13-in. x 9-in. baking pan.

Add 1 in. of hot water to pan.

Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Serve immediately or chill.