| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | tb | Butter |
| Grated zest of 2 lemons | ||
| 3 | c | Sugar |
| 6 | Eggs; separated | |
| 6 | tb | Self-rising flour |
| 3 | c | Milk |
| Juice of 3 lemons; fresh or frozen |
INSTRUCTIONS
In a food processor, cream the butter with the grated lemon and the sugar. When thoroughly creamed add the yolks. Add the flour and milk alternately to make a smooth batter. Scrape the mixture from the sides of the food processor and then blend in the lemon juice. Beat the egg whites until a firm snow and delicately fold them into the batter. Pour into buttered, individual molds and bake for 40 minutes at 350oF in a bain-marie (place molds in a baking pan filled 2/3 full with boiling water). Recipes from Stephanie's Australia Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on Jan 3, 1998
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