| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Passover | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | c | Sugar |
| 4 | Eggs, separated | |
| 1/3 | c | Lemon juice |
| 1 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 3/4 | c | Freshly grated coconut (up to 1) |
| 1 | tb | Potato starch |
| 1 | c | Milk |
INSTRUCTIONS
In a large mixing bowl, cream the butter. Gradually add the sugar and cream together until light and fluffy. Add the egg yolks and beat well. Add the lemon juice, lemon rind and salt and blend well. Fold into the coconut and potato starch. Stir in the milk. In a clean medium sized bowl beat the egg whites until stiff but not dry. Fold them into the lemon-coconut mixture. Pour the batter into a greased 6x10 inch baking dish or a 1 1/2 quart casserole. Set the dish into a pan containing 1 inch of hot water and bake in a preheated 375 degree F oven for 35-40 minutes. Chill if desired. Garnish servings with toasted coconut. Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 10, 1994.
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