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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I just got this recipe from a coworker, tried it, and it's wonderful. When baked, the mixture separates into a light cake with creamy sauce underneath. Serve hot or cold with whipped cream. Ingredients:
1/4 cup flour |
1 cup sugar |
1/4 teaspoon salt |
1-1/2 teaspoon fresh grated lemon rind (don't use the dried, bottled kind. it's very bitter.) |
1/4 cup lemon juice, from real lemons, not concentrate |
2 egg yolks, beaten |
1 cup milk |
2 eggs whites, beaten until peaks stand up stiffly |
Directions:
1. Sift together the flour, sugar and salt.
2. Stir in lemon rind, lemon juice, eggs yolks, milk.
3. Fold the egg whites in gently.
4. Pour mixture into an ungreased one-quart baking dish. Set dish in a slightly larger pan with one-inch of hot water.
5. Bake at 350 degrees for 50 minutes until crust is golden brown.
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