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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From C&H Sugar bag: Delicate cake on top of refreshing lemon sauce. I omitted the lemon rind and used bottled lemon juice, and the flavor was pleasantly mild. I think this dessert would be better cooked (and served) in six 6-oz ramekins (decrease cooking time). Ingredients:
3 tablespoons butter |
1 cup sugar, divided |
1/4 cup flour |
3 eggs, separated |
2 teaspoons grated lemon rind |
1/4 cup lemon juice |
1 1/2 cups milk |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 325 degrees.
2. Cream butter, 1/2 cup sugar and flour in mixing bowl. Add egg yolks, beat well. Stir in lemon rind, juice and milk.
3. Add salt to egg whites and beat until stiff; gradually beat in remaining 1/2 cup sugar; fold into first mixture.
4. Pour into 1-1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1 deep. Bake in 325 degree oven for 50-60 minutes, checking often to avoid burning top of cake.
5. Serve warm.
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