Grape-Nut Pudding

1 tsp. grated lemon rind
1/4 c. butter
1/2 c. sugar
2 T. flour
1 c. milk
2 egg yolks, well beaten
3 T. lemon juice
1/4 c. grape nuts
2 egg whites, stiffly beaten

Cream lemon rind and butter together until well blended; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, grape nuts and milk; mix well. Mixture will look curdled but the will not affect finished pudding. Fold in egg whites. Turn into greased baking dish and place in a pan of hot water. Bake in slow oven (325) 1 hour & 15 minutes. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with plain whipped cream.
Makes 6 servings, best when warm
Note: if desired, 1/2 c. honey may be substituted for the sugar.