Ingredients Jump to Instructions ↓

  1. 1 egg, separated

  2. 1/2 cup sugar

  3. 1/3 cup milk

  4. 2 tablespoons all-purpose flour

  5. 2 tablespoons lemon juice

  6. 1 teaspoon grated lemon peel

  7. 1/8 teaspoon salt Whipped cream, optional

Instructions Jump to Ingredients ↑

  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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