| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Softened butter or margarine |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
Grated lemon peel |
| 3 |
|
Eggs; separated |
| 1 1/4 |
c |
Milk |
INSTRUCTIONS
Mix butter and sugar. Add flour, salt, lemon juice and lemon peel. Stir in
beaten yolks of eggs, mixed with milk. Fold in stiffly beaten whites of
eggs. Pour into custard cups (about 8) or single dish. Set in pan of water
and bake 45 minutes at 375 degrees or until nicely browned on top. When
done, each serving will contain delicious lemon custard at bottom, tender
lemon cake at top. Grand either warm or cold. Serves 8.
Posted to Bakery-Shoppe Digest V1 #441 by Pamela Morrisson
<pmorrsn@wnm.net> on Dec 06, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”