Ingrients & Directions
4 Eggs, separated
1/3 c Lemon Juice
1 ts Grated Lemon Peel
1 tb Butter or Margarine, melted
1 1/2 c Sugar
1/2 c Flour
1/2 ts Salt
1 1/2 c Milk
Whipped Cream
Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice,
lemon peel and butter. Combine sugar, flour, salt and add alternately with
milk blending well after each addition. Beat whites until stiff. Fold into
batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water
and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve
warm with whipped cream.
Yields
8