LEMON DELICACY

2 tbsp. butter
3/4 cup sugar
2 eggs, separated
2 tbsp. flour
Juice and grated zest of 1 large lemon
1 cup milk

Preheat oven to 350 degrees F. Grease a baking dish.

Cream butter and sugar. Add beaten egg yolks, flour and lemon juice and zest. Add milk and fold in stiffly beaten egg whites. Pour into prepared baking dish.

Bake in a water bath in a 350-degree oven for 45 minutes.

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This one is quite different from the one above...

LEMON DELICACY
Makes 6-8 servings

1 package lemon pudding/pie filling mix, prepared according to directions for pie
1 tablespoon lemon juice (optional)
1 cup cooked rice
1/2 cup heavy (whipping) cream
1/4 cup sugar
pinch salt

Cook lemon pie filling as for lemon pie, adding 1 tablespoon lemon juice if stronger lemon flavor is desired.

While pie filling is hot, add 1 cup cooked rice. Cool.

Whip the heavy cream until thick, adding 1/4 cup sugar and a few grains of salt gradually during the whipping process. Fold into the lemon mixture.

Pile lightly into sherbet glasses and chill.

Garnish with sprinkle of mint and/or lemon slice.