| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; separated |
| 3/4 |
c |
Sugar; divided |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 4 |
tb |
Butter; melted |
| 3 |
|
Lemons; juice of |
| 3 |
|
Lemon rinds; grated |
|
|
Whipped cream |
INSTRUCTIONS
Beat yolks with 1/2 cup of sugar until very light. Add flour, milk and
butter. Mix well. Beat egg whites until stiff. Beat in 1/4 cup of sugar.
Add lemon juice and rind to egg whites. Fold into custard. Turn into
well-buttered 1 quart casserole. Set in pan of hot water and bake for 30
minutes at 375°. Remove from water and return to oven to brown, about 5
minutes. Serve warm with whipped cream. Yield: 6 servings.
JULIE ALLEN (MRS. WALLY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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