Lemon Cups

1 cup sugar
3/4 cup flour
1/3 tsp salt
2 tbsp melted butter
5 tsp lemon juice
lemon zest
3 egg yolks
milk
3 egg whites

Combine sugar, flour, salt and butter. Add lemon juice and zest. Add this to beaten egg yolks and milk and mix well. Fold in stifly beaten egg whites and put into greased custard cups. Bake in pan of water at 325 for 45 minutes. When baked each dessert will have a custard on the bottom and a sponge cake on top.