| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 3/4 |
c |
Sugar |
| 4 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 5 |
tb |
Lemon juice |
| 1 |
tb |
Grated lemon rind |
| 3 |
|
Eggs; separated |
| 1 1/2 |
c |
Milk |
INSTRUCTIONS
Cream butter. Add sugar, flour, salt, lemon juice & rind. Add well beaten
egg yolks which have been mixed with the milk. Fold in stiffly beaten egg
whites. Pour into greased custard cups. Set cups in a pan of hot water &
bake at 350 for 45 minutes. Cool & unmold. May be garnished with whipped
cream. Serves 6.
MRS T.J. (MARTHA JEAN) BRANTLEY
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”