| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
9 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 2 |
|
Egg yolks |
| 2 |
ts |
Lemon peel, finely shredded |
| 1/3 |
c |
Lemon juice |
| 1 |
tb |
Margarine, melted |
| 2/3 |
c |
Sugar |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Skim milk |
|
|
Vanilla frozen yogurt or ice milk, optional |
INSTRUCTIONS
In a medium bowl, place egg whites, let stand at room temperature for 30
minutes. Beat with an electric mixer on high speed until soft peaks form
(tips curl). Set beaten egg whites aside. In a large mixing bowl, combine
egg yolks, lemon peel, lemon juice, and melted margarine. Beat with an
electric mixer on high speed till well mixed. In another mixing bowl,
combine sugar, flour, and salt. Using electric mixer on low speed, add
sugar mixture to egg yolk mixture alternately with skim milk , beating just
till combined after each addition. Fold about one-third of the flour
mixture into the egg whites. Then fold egg white mixture into the remaining
flour mixture. Pour into a 2-quart square baking dish. Place baking dish in
a large baking pan; pour hot water into baking pan around baking dish to a
depth of 1 inch. Bake in a 350* oven about 40 minutes or till top is golden
brown. Remove large pan from oven. Carefully lift the baking dish from the
water; transfer to a wire rack. Serve warm. Top with frozen yogurt or ice
milk, if desired.
NOTES : Look for a creamy pudding layer topped with a light lemon sponge in
this easy baked dessert.
Recipe by: B H & Gardens Desserts made Lighter
Posted to MC-Recipe Digest V1 #505 by louiseh@juno.com on Mar 08, 1997.
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