Yield: 6 servings
|1||Lemon (juice and rind)|
Cream together; sugar and 1 tbs butter. Separate eggs. To the sugar mixture add yolks, milk, flour and juice and zest of one lemon. Mix well. Beat egg whites until stiff. Fold gently into mixture and pour into an unbaked crust. Bake in a slow oven (325 degrees) until top is browned and knife in edge comes out clean.
Top is like sponge cake, bottom like lemon pie.
Family recipe handed down from Julia Maude Egbert Bursby. Typos by Neysa Submitted By NEYSA DORMISH On 05-19-95