Lemon dainty
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lemon, peel grated and juice strained | |
| 3 | tablespoons | Butter |
| ⅛ | teaspoon | Salt [as the butter was salted I left this out] |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| 2 | Eggs, separated | |
| 1 | cup | Milk |
Directions
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