4 eggs, separated
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 tablespoon butter or margarine, melted
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
whipped cream

In a mixing bowl, beat egg yokes until thick and lemon colored, about 5-8 minutes. Blend in lemon juice, peel and butter.

Combine sugar, flour and salt; add alternately with milk, beating after each addition. Beat egg whites until stiff; fold into batter.

Pour into a 1 1/2 quart baking dish; set in a pan of hot water. Bake at 350 about 50 minutes or until lightly browned. Serve warm topped with whipped cream.

Yield: 8 servings

Stoneybrook Bed and Breakfast Fairfield (Gettysburg area), Pennsylvania Beautiful home in a pastoral setting, nestled in the foothills of the beautiful Blue Ridge Mountains.

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More Stoneybrook Bed and Breakfast Recipes: Lemon Sponge Pie | Chocolate Mousse Cake

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