| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 3/4 | c | Sugar |
| 4 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 5 | tb | Lemon juice |
| 1 | tb | Grated lemon rind |
| 3 | Eggs; separated | |
| 1 1/2 | c | Milk |
INSTRUCTIONS
Cream butter. Add sugar, flour, salt, lemon juice & rind. Add well beaten egg yolks which have been mixed with the milk. Fold in stiffly beaten egg whites. Pour into greased custard cups. Set cups in a pan of hot water & bake at 350 for 45 minutes. Cool & unmold. May be garnished with whipped cream. Serves 6. MRS T.J. (MARTHA JEAN) BRANTLEY From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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