| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
10 |
Servings |
INGREDIENTS
| 5 |
|
Eggs, separated |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
ts |
Grated lemon rind |
| 2 |
tb |
Unsalted butter, melted |
| 1 3/4 |
c |
Sugar |
| 1 3/4 |
c |
Milk |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 350°. Coat sides of 2-quart baking dish with cooking spray.
Beat together egg yolks, lemon juice, rind, butter and 1 1/4 cups sugar in
large bowl for 2 minutes or until blended. Add milk, flour and salt; beat
at low speed just until combined.
Beat egg white with electric mixer until soft peaks form. Beat in remaining
1/2 cup sugar; beat until glossy peaks form, about 2 minutes. Fold white
into lemon mixture until blended. Scrape into prepared dish; set on baking
sheet.
Bake in 350° oven for 40 minutes or until wooden pick inserted in cake
center comes out clean. Serve warm.
Recipe by: Family Circle 6/3/97 Posted to MC-Recipe Digest V1 #631 by The
Taillons <taillon@access.mountain.net> on Jun 01, 1997
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