Lemon Custard Delight

1 cup sugar
2 tablespoons salad oil
1/8 teaspoon salt
1/4 cup sifted flour
2 teaspoons lemon peel, grated
1/3 to 1/2 cup lemon juice
1-1/2 cups scalded milk
3 egg yolks, beaten
3 egg whites, beaten stiff

Preheat oven to 325F. Combine sugar, oil, salt and flour. Add lemon peel and juice. Stir milk into egg yolks. Add to lemon mixture. Fold in egg whites. Flour into an ungreased custard cup or a 1 quart casserole. Set in pan of warm water and bake uncovered in a slow oven for approximately 40 minutes or until set when tested with a knife. Serve warm or chilled, unmolded with whipped cream or non-dairy topping.

Serves 8.

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Cajun Country -- New Iberia, Louisiana