(Taste of Home)
                            1 egg, separated
                            1/2 c. sugar
                            1/3 c. milk
                            2 T. all-purpose flour
                            2 T. lemon juice
                            1 t. grated lemon peel
                            1/8 t. salt
                            Whipped cream, optional

                     In a mixing bowl, beat egg yolk.  Add sugar, milk, flour,
                     lemon juice, peel and salt; beat until smooth.  Beat egg
                     white until stiff peaks form; gently fold into lemon mixture.
                     Pour into two ungreased 6-oz. custard cups(cups will be
                     very full).  Place the cups in an 8-in. square baking pan.  Pour
                     boiling water into pan to a depth of 1 in.  Bake at 325 for 40-45
                     min. or until a knife inserted comes out clean and top is
                     golden.  Serve with whipped cream if desired.  2 servings