---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
            -Waldine Van Geffen VGHC42A
       1 c  Sugar
     1/4 c  Flour
     1/8 ts Salt
       2 tb Butter or margarine
       5 ts Lemon juice
       1 ts Lemon zest; grated
       2    Egg yolks; beaten
       1 c  Scalded milk
       2    Egg whites; stiffly beaten
   Combine sugar, flour, salt and margarine. Add lemon juice and zest. Stir in
   egg yolks and milk. Mix well. Fold in egg whites. Pour into a greased (one
   quart) casserole and bake in a larger pan of water at 325~ for 1 hour. Cool
   (and chill) before serving. When done there is a meringue-like topping with
   a sponge cake center and a pudding of cream-like consistency on the bottom,
   so it can't be unmolded. Source: Times-Picayune Miriam Guidroz (wrv)