Beat egg whites and salt until stiff. Beat egg yolks, sugar, butter and flour about 2 minutes until blended. Add scalded milk slowly. Then add lemon rind, lemon juice and fold in egg whites until blended. Pour at once into buttered custard cups. Set in a pan of hot water. Bake at 325F about 50 minutes.Serve warm or chilled with whipped cream and a cherry on top.

NOTE: Kaye Johnstone combines 2 egg yolks,slightly beaten,1 cup sugar,1 cup milk,2 tbsp. flour,1 tbsp. melted butter,juice and rind of 1 lemon. She adds 2 beaten egg whites. She bakes in a buttered casserole for 45 minutes in a 350F oven.