3 eggs, separated
3/4 cup sugar, divided
3 Tablespoons flour
1 cup milk
4 Tablespoons butter, melted,  Juice of 3 lemons
3 lemon rinds, grated
Whipped cream

Beat yolks with 1/2 cup of sugar until very light.  Add flour, milk and butter. 

Mix well. 

Beat egg whites until stiff.  Beat in 1/4 cup of sugar.  Add lemon juice and rind to egg whites.  Fold into custard. 

Turn into well-buttered 1 quart casserole.  Set in pan of hot water and bake for 30 minutes at 375 degrees.  Remove from water and return to oven to brown, about 5 minutes.  Serve warm with whipped cream.

SERVINGS: 6