Lemon Cups

1 ½  cup sugar                               1/8t salt 

6T butter                                     6T flour

4                    eggs, separated                       1                    juice of 1 lemon

1t grated lemon rind                     2 cups scalded milk

Cream sugar and butter.  Add flour. Add beaten egg yolks, lemon juice, rind, & warmed milk.  Fold in beaten egg whites.  Pour into 8 greased custard pyrex cups.  Place in a pan of warm water & bake at 325^o  for 45 minutes, until lightly brown.

  Eat warm or cold.  Keeps in ‘fridge for several days.

  Perineau