| 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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