| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs, separated |
| 1 |
ts |
Lemon peel, grated |
| 1/4 |
c |
Lemon juice |
| 2/3 |
c |
Milk |
| 1 |
c |
Sugar |
| 1/2 |
c |
Flour |
INSTRUCTIONS
Heat oven to 350 degrees. Beat egg whites until stiff peaks form; set
aside. Beat egg yolks; blend in lemon peel, juice and milk. Add sugar,
flour and salt; beat until smooth. Gently fold in egg whites. Pour into
ungreased 1 quart casserole. Place casserole dish in pan of very hot water,
1-2 inches deep. Bake 45 to 50 minutes. Serve hot or warm.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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