1 tsp butter
1 tsp lemon rind, grated
1 tbsp lemon juice
1/4 cup crushed pineapple, drained
1/4 cup all purpose flour
3/4 cup sugar
1/4 tsp salt
2 eggs, separated
4 cup milk blended with 1/4 cup pineapple juice drained from crushed pineapple

Divide butter equally among 5 custard cups, each holding 3/4 cup. Start oven 10 minutes before baking set to slow (325 °). Have ready a glass baking pan, 12″ x 7″ x2″. Wash lemon, grate rind, squeeze juice from lemon and measure. Sift flour, measure and turn into a mixing bowl. Stir in sugar, salt, lemon juice and crushed pineapple. Add egg yolks and beat well. Stir rind and milk with pineapple juice into mixture with rubber scraper. Then beat egg whites until stiff and immediately turn them into mixture, cutting and folding them thoroughly with scraper until they form a soft spongy mass throughout. Spoon the mixture quickly into prepared cups. Set cups in the shallow glass baking pan. Pour hot water around cups to a depth of 1″. Bake 45 to 50 minutes or until custard tests done. Remove cups from pan to cake rack to cool. Serve lukewarm or cold, plain or with puff of whipped cream.