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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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My husband, Lloyd, loves this cake since it tastes like lemon meringue pie. It's little fuss and makes just enough for the two of us.Dawn Fagerstrom, Warren, Minnesota Ingredients:
1 egg, separated |
1/2 cup sugar |
1/3 cup milk |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/8 teaspoon salt |
whipped cream, optional |
Directions:
1. In a 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° 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.
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