Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: stir together the sugar, flour, salt, and lemon zest. mix in butter until well combined and finely textured. stir in egg yolks. stir in lemon juice. stir in the milk. beat egg whites until stiff and carefully fold into mixture. pour into 8 (lightly greased with butter) custard cups. put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up. bake in a preheated 325f oven for 45 minutes. serve warm.

Target recipe: place the rind in a bowl. cover with 4 tablespoon of boiling water. let it soak. cut a lid off the top of each lemon. scoop flesh from lemons into a sieve placed over the bowl containing the zest. squeeze all juice from the flesh and discard solids. place lemon shells and lids in a shallow, freezerproof dish and freeze. place custard in a bowl. strain over lemon juices and discard zest. stir in icing sugar. whip cream until stiff. fold into custard mixture. freeze until lightly frozen. then whisk. spoon into lemon shells and freeze for 2 hours or until firm. remove lemons from freezer 20 minutes before serving. top with lids. garnish with mint sprigs.