Recipe By : B H & Gardens Desserts made Lighter
Serving Size : 9 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
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4 ea egg whites
2 ea egg yolks
2 tsp lemon peel -- finely shredded
1/3 c lemon juice
1 tbsp margarine -- melted
2/3 c sugar
1/3 c all-purpose flour
1/4 tsp salt
1 1/2 c skim milk
vanilla frozen yogurt or ice milk -- optional
In a medium bowl, place egg whites, let stand at room temperature
for 30 minutes. Beat with an electric mixer on high speed until soft
peaks form (tips curl). Set beaten egg whites aside.
In a large mixing bowl, combine egg yolks, lemon peel, lemon juice,
and melted margarine. Beat with an electric mixer on high speed till
well mixed. In another mixing bowl, combine sugar, flour, and salt.
Using electric mixer on low speed, add sugar mixture to egg yolk
mixture alternately with skim milk , beating just till combined after
each addition. Fold about one-third of the flour mixture into the egg
whites. Then fold egg white mixture into the remaining flour
mixture. Pour into a 2-quart square baking dish. Place baking dish in
a large baking pan; pour hot water into baking pan around baking dish
to a depth of 1 inch.
Bake in a 350° oven about 40 minutes or till top is golden brown.
Remove large pan from oven. Carefully lift the baking dish from the
water; transfer to a wire rack. Serve warm. Top with frozen yogurt or
ice milk, if desired.
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NOTES: Look for a creamy pudding layer topped with a light lemon
sponge in this easy baked dessert.
