Directions:

Throoughly cream butter with sugar and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Pour into greased 1-quart baking dish; place the dish in pan of hot water.

Bake at 325 F. for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cakelike layer on top with custard below. Serve warm or cold with cream or whipped topping, if desired.