Lemon Cups

1 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons melted butter or margarine
Pinch of salt
1 teaspoon grated lemon peel
1/3 cup lemon juice
3 egg yolks, slightly beaten
3 egg whites, beaten to stiff peaks
1 1/2 cups milk

Preheat oven to 350 degrees F. Grease eight (6 ounce) custard cups; set aside.

In a large bowl, beat sugar, flour, butter and salt. Add lemon peel and lemon juice; set aside.

In a small bowl, mix egg yolks and milk. Add to cream mixture. Stir. Fold in egg whites.

Pour into cups. Place in baking pan and add one inch of water to pan. Bake for 35 to 40 minutes or until golden.

Garnish with whipped cream and lemon peel or lemon wedge.