|Sugar||1⁄2 Cup (8 tbs)|
|Lemon rind slices||5|
|Port/Sherry||1 Cup (16 tbs)|
Beat eggs in the top of a double boiler.
Slowly beat in sugar until mixture is thick.
Add the flour and milk and blend well.
Add lemon rind.
Cook over hot water, stirring constantly, until mixture thickens.
Allow .to cool and remove lemon rind.
Slice sponge cake into 3 or 4 layers.
Dip a layer of the cake into the port or sherry and place on a large cake plate.
Cover generously with the custard.
Repeat with remaining layers.
Pour remaining custard over top of cake and serve immediately.