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
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.
Yields
2 Servings