-Waldine Van Geffen VGHC42A
1 c Sugar
1/4 c Flour
1/8 ts Salt
2 tb Butter or margarine
5 ts Lemon juice
1 ts Lemon zest; grated
2 Egg yolks; beaten
1 c Scalded milk
2 Egg whites; stiffly beaten
Combine sugar, flour, salt and margarine. Add lemon juice and zest. Stir in
egg yolks and milk. Mix well. Fold in egg whites. Pour into a greased (one
quart) casserole and bake in a larger pan of water at 325° for 1 hour. Cool
(and chill) before serving. When done there is a meringue-like topping with
a sponge cake center and a pudding of cream-like consistency on the bottom,
so it can't be unmolded.
