| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts, Taste of ho |
2 |
Servings |
INGREDIENTS
| 1 |
|
Egg; separated |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Milk |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1/8 |
ts |
Salt |
|
|
Whipped cream; optional |
INSTRUCTIONS
In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel
and salt; beat until smooth. Beat egg white until stiff peaks form; gently
fold into lemon mixture. Pour into two ungreased 6-oz. custard cups (cups
will be very full). Place the cups in an 8-in. square baking pan. Pour
boiling water into pan to a depth of 1 in. Bake at 325 degrees for 40-45
minutes or until a knife inserted near the center comes out clean and top
is golden. Serve with whipped cream if desired. Yield: 2 servings.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#685 by NGavlak2@aol.com on Jul 21, 1997
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