Ingredients: 

1. 1 cup sugar
2. 1/4 cup sifted flour **
3. 2 tablespoons oil (not olive!) *
4. dash of salt
5. 2 teaspoons grated lemon peel
6. 1/3 cup lemon juice
7. 1 ½ cups of milk, scalded
8. 3 beaten egg yolks
9. 3 egg whites (at room temperature)

 Pre-heat oven to 325 degrees 

Take out a large, a medium, and small mixing bowl.  You will use all three as well as a small boiler. 

1. Pour the milk into the boiler on high heat.  As soon as the top of the milk skims over and the sides blister, it is “scalded”.  Remove from heat.
2. Grate a lemon and check to see if you have 2 teaspoons.  If you don’t, use another one also!  Ditto for the juice.  A large lemon fresh lemon will usually yield enough.
3. Pour the sugar, flour, oil, salt, lemon peel, and lemon juice into the large mixing bowl.
4. Using the medium mixing bowl, beat egg whites until stiff.
5. Using the small mixing bowl, beat the egg yolks and add the scalded milk.  Blend.
6. Add the yolks and milk to the mixture in the large bowl and blend.
7. *Wash out boiler and fill with water. Bring to a medium heat.
8. Then, carefully fold in the beaten egg whites.
9. Place 8 custard cups in a shallow oven proof pan and fill with custard mixture.
10. Place in oven.  Pull out rack slightly and carefully pour the hot water into the pan.
11. Remove when cake on top turns slightly golden (about 20 minutes) 

Notes:    You can use one large baking dish instead of custard cups.  Increase baking time to 50 or 55 min.  Present warm or chilled.  If chilled, a little dollop of whipped cream with a thin slice of lemon on top makes a nice addition.

*  I omitted the oil once and found no change in taste! I now will often not add it.

** I recently made this gluten-free using rice flour and found little change in taste.