| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 3 |
|
Egg yolks |
| 3 1/2 |
tb |
Melted butter |
| 6 |
tb |
Flour |
| 1 |
ts |
Grated lemon rind |
| 2 1/4 |
tb |
Cornstarch |
| 1 |
ts |
Baking powder |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Combine eggs and sugar. Heat over hot water, beating constantly until warm
(95 F). Remove from fire and beat until cool and stiff. Add flour which
has been sifted, measured, and sifted with cornstarch, salt, and baking
powder. Mix as lightly as possible. Add lemon juice and rind. Add butter
slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate
oven (375 F) about 20 minutes. When cool cut into various shapes. Ice with
different colored icing. Decorate with fancy designs of contrasting colors.
The Household Searchlight
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”