5 Eggs, separated
1/2 c Fresh lemon juice
2 ts Grated lemon rind
2 tb Unsalted butter, melted
1 3/4 c Sugar
1 3/4 c Milk
3/4 c All-purpose flour
1/2 ts Salt
Heat oven to 350. Coat sides of 2-quart baking dish with cooking spray.
Beat together egg yolks, lemon juice, rind, butter and 1 1/4 cups sugar in
large bowl for 2 minutes or until blended. Add milk, flour and salt; beat
at low speed just until combined.
Beat egg white with electric mixer until soft peaks form. Beat in remaining
1/2 cup sugar; beat until glossy peaks form, about 2 minutes. Fold white
into lemon mixture until blended. Scrape into prepared dish; set on baking
sheet.
Bake in 350 oven for 40 minutes or until wooden pick inserted in cake
center comes out clean. Serve warm.
Yields
10 Servings