|
4 eggs, separated
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter or margarine, melted
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
whipped cream
In a mixing bowl, beat egg yokes until thick and lemon colored, about 5-8 minutes. Blend in lemon juice, peel and butter.
Combine sugar, flour and salt; add alternately with milk, beating after each addition. Beat egg whites until stiff; fold into batter.
Pour into a 1 1/2 quart baking dish; set in a pan of hot water. Bake at 350 about 50 minutes or until lightly browned. Serve warm topped with whipped cream.
Yield: 8 servings
| 
