| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, From hard c | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sliced Almonds |
| 4 | Eggs; Separate Out Yolks | |
| 1 | c | Sugar; Divided |
| 3 | tb | Butter; Softened |
| 3 | tb | Flour |
| 1/8 | ts | Salt |
| 1/3 | c | Fresh Squeezed Lemon Juice |
| 1 | c | Low Fat Milk |
| Grated Peel Of 1/2 A Lemon |
INSTRUCTIONS
Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking spray. Sprinkle almonds over bottom of casserole. In medium bowl with electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 c of the sugar, beating until stiff peaks form; set aside. With same beaters in large bowl, beat together butter and remaining 3/4 c sugar. With same beaters in small bowl, beat egg yolks well. Add to butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat well. Sitr in milk and lemon peel until blended. Stir in 1/3 of the egg white mixture, then gently fold in remaining egg whites. Pour batter into prepared casserole over almonds. Place casserole in shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325 degree oven for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger. _Carefully_ remove from water and let set for 20 to 30 minutes. Serve chilled. Garnish each serving with lemon slices and fresh mint leaves if desired. NOTES : Pudding on the bottom is topped with a delicate crust of cake. It's light, lemony, and refreshing. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
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