Yield: 6 Servings
|1 cup||Granulated sugar|
|¼ cup||All-purpose flour|
|3 tablespoons||Butter or margarine, softened|
|2 teaspoons||Grated lemon rind|
|¼ cup||Lemon juice|
|⅛ teaspoon||Cream of tartar|
|Whipped cream (optional)|
Preheat oven to 325F. Grease 1½-quart baking dish. Cream half the sugar, the flour, and butter. Stir in eggyolks, lemon rind, lemon juice and milk.
Beat eggwhites with salt and cream of tartar until soft peaks form. Beat in remaining ½ c. sugar, add 1 Tbsp. at a time, and continue beating until eggwhites are stiff but not dry. Fold in creamed mixture. Pour into dish; set dishes into larger pan containing enough boiling water to reach halfway up its sides. Bake 1 hour. Cool. If desired, serve with whipped cream.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 08, 1997