Yield: 4 Servings
|1||Lemon, peel grated and juice strained|
|⅛ teaspoon||Salt [as the butter was salted I left this out]|
Source: Time Life Series, _The Good Cook_, vol. "Classic Desserts" Preheat oven to 350 degrees F.
Combine the butter, salt, sugar, and flour and mix well. Add egg yolks, milk, lemon juice and lemon peel. [I did the whole thing in the food processor]. Beat/whirl until smooth.
Beat egg whites and fold into batter.
Pour mixture into a buttered 4-cup (1 liter) baking dish, set the dish in a shallow pan into the heated oven and pour boiling water into pan until dish is ½- to ¾-covered.
Bake for 45 minutes; adjust times for doubling or tripling recipe. Posted to JEWISH-FOOD digest V97 #109 by Brian Mailman <bmailman@...> on Apr 01, 1997