1/4 Lemon Juice
1 Lemon, Zest Of
In a medium mixing bowl, combine sugar, flour and salt.
Stir in lemon juice, zest, beaten egg yolks, butter and milk.
In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
Pour into buttered 6 cup casserole dish.
Place this casserole INSIDE a large pan (I use a 9×13 pan; pour hot water into the 9×13 pan to a depth of about 1 inch.
Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
**During baking this separates into a cake-like topping with a lemon sauce beneath.