Springtime Baked Lemon Custard

3 eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
1 1/2 cups hot milk (about 1-2 minutes on HIGH in microwave)
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla

In a medium bowl, beat together eggs, sugar and salt until well blended. Stir in milk, lemon peel, lemon juice and vanilla. Blend well. Place four (6-ounce) custard cups or ramekins in an 8-x 8-inch baking pan. Pour about ¼ egg mixture into each custard cup. Place the baking dish on center rack in a preheated 350ºF oven. Pour very hot water into pan so it comes within ½ -inch of the top of the custard cups. Bake until knife inserted in center comes out clean, or about 30-35 minutes. Remove custard cups from hot water. Cool on wire rack about 5-10 minutes.  Serve warm or cold.  Refrigerate leftovers.

Do not let the milk boil when you are heating it. If the milk is steaming, add it gradually so you do not scramble the eggs. This is light and refreshing. Great for spring and summer!