Ingredients

2 eggs, separated
1 tsp. grated lemon peel
1/4 C. lemon juice
2/3 C. milk
1 C. sugar
1/2 C. flour
1/4 tsp. salt

Cooking Instructions

Heat oven to 350 degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice, and milk. Add sugar, flour, and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)