Lemon Cup Custard

1 cup sugar
4 T flour
1/8 tsp salt
2 T melted butter
5 T lemon juice
Grated rind of one lemon
3 well beaten egg yolks
1 ½ cups milk
3 stiff beaten egg whites (use hand mixer)

Add flour, sugar, and salt to butter. Add juice and rind. Blend well

Add to yolks and milk. Stir. Fold in whites.

Pour into greased custard cups and place in pan of hot water. Bake at 350 for 45 minutes.

Mom Kopp’s variation: Pour in cake pan and set cake pan in larger pan of water