4 Eggs, separated 1/2 c Flour
1/3 c Lemon Juice 1/2 ts Salt
1 ts Grated Lemon Peel 1 1/2 c Milk
1 tb Butter or Margarine, melted Whipped Cream
1 1/2 c Sugar
Beat yolks until thick and lemony about 5-8 minutes. Blend in the
juice, lemon peel and butter. Combine sugar, flour, salt and add
alternately with milk blending well after each addition. Beat whites
until stiff. Fold into batter. Pour batter into a 1-1/2 Qt baking
dish. Set in a pan of hot water and bake 50 minutes in a preheated
350oF oven until lightly brown. Serve warm with whipped cream.
Yields
8 servings