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Ingredients
- 2 eggs, separated
- 1 tsp. grated lemon peel
- 1/4 c. lemon juice
- 2/3 c. milk
- 1 c. sugar
- 1/4 c. flour
- 1/4 tsp. salt
Method
- Preheat oven to 350°.
- Beat egg whites until stiff peaks form. Set aside.
- Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth.
- Fold into whites. Pour into ungreased 1-quart casserole.
- Place casserole into pan of very hot water (1-inch deep). Bake 45 to 50 minutes. Serve warm or cold with whipped cream or ice cream.
