| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; softened |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
Lemon rind |
| 3 |
|
Eggs; separated |
| 1 1/4 |
c |
Milk |
INSTRUCTIONS
Mix butter, sugar, flour, salt, lemon juice and lemon rind together. Beat
egg yolks. Add egg yolks and milk to mixture and mix well. Stiffly beat egg
whites and fold into the mixture. Pour into 6 greased custard cups (or a
single greased dish). Bake at 350 degrees for 30-45 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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