3/4 c Sugar
1/4 c All Purpose Flour
1 ds Salt
3 tb Butter, Melted
1 1/2 ts Lemon Peel, Shredded Fine
1/4 c Lemon Juice
3 Egg Yolks, Beaten
1 1/2 c Milk
3 Egg Whites
Preheat the oven to 350 degrees. Combine the sugar, flour and salt in
a large bowl. Stir in the melted butter, lemon peel and lemon juice.
Combine the egg yolks and milk in a small bowl. Add to the flour
mixture. Beat the egg whites using an electric mixer until stiff
peaks form. Gently fold the egg whites into the lemon batter. Turn
into an ungreased (8″x8″x2″) baking pan. Place inside a larger pan on
a rack in the oven. Pour hot water to a depth of 1″ into the outer
pan. Bake until the top of the cake is golden and springs back when
touched (35-40 minutes). Serve warm or cold in individual dessert
dishes.
Yields
6 Servings