| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Passover |
6 |
-8 |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/4 |
c |
Cake meal |
| 1/2 |
tb |
Potato starch |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Melted shortening or oil |
| 4 |
tb |
Lemon juice (up to 5) |
| 1 |
ts |
Grated lemon rind |
| 2 |
|
Eggs, separated |
| 1 |
c |
Water |
INSTRUCTIONS
In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water
and add to the lemon mixture and mix well.
In a clean small bowl, at high speed, beat the egg whites until stiff but
not dry. Fold them into the egg yolk-flour mixture. Pour the batter into a
1 1/2 quart casserole or 6 custard cups. Set the dish(es) into a pan
containing 1 inch of hot water. Bake in a preheated 350 degree F oven for
40-50 minutes. Serve warm or cold. Serves 6-8.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 10, 1994.
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