|Joan Robinson and Zona enjoying Lemon Cups|
1 cup sugar
1/4 cup sifted flour
2 tablespoons melted butter
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks
3 stiff-beaten egg whites
Combine sugar, flour, salt and butter.
Add lemon peel and juice.
Slowly stir milk into beaten egg yolks.
Add to the first mixture.
Fold in egg whites and pour into ungreased custard cups, filling 2/3 full or pour into 2 quart glass casserole dish.
Set custard cups or casserole in a shallow pan, filling pan to 1 inch with water. Bake in slow oven (325 degrees) for 45 minutes or til the sponge cake (atop the sauce) is done.
Serve warm or chilled. Top with fruit.