| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | Lemon, peel grated and juice strained | |
| 3 | tb | Butter |
| 1/8 | ts | Salt [as the butter was salted I left this out] |
| 3/4 | c | Sugar |
| 2 | tb | Flour |
| 2 | Eggs, separated | |
| 1 | c | Milk |
INSTRUCTIONS
Source: Time Life Series, _The Good Cook_, vol. "Classic Desserts" Preheat oven to 350 degrees F. Combine the butter, salt, sugar, and flour and mix well. Add egg yolks, milk, lemon juice and lemon peel. [I did the whole thing in the food processor]. Beat/whirl until smooth. Beat egg whites and fold into batter. Pour mixture into a buttered 4-cup (1 liter) baking dish, set the dish in a shallow pan into the heated oven and pour boiling water into pan until dish is 1/2- to 3/4-covered. Bake for 45 minutes; adjust times for doubling or tripling recipe. Posted to JEWISH-FOOD digest V97 #109 by Brian Mailman <bmailman@hooked.net> on Apr 01, 1997
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