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- A delicate sponge layer and a creamy lemon sauce.
- 1/3 cup (80 ml) margarine
- 1 cup (225 ml) sugar, divided use
- 2 eggs, separated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) grated lemon rind
- 1/3 cup (80 ml) flour
- 1 cup (225 ml) milk
- Cream margarine and 3/4 cup (175 ml) sugar until light and fluffy.
- Blend in egg yolks, lemon juice and rind.
- Add flour; mix well.
- Stir in milk.
- Beat egg whites until soft peaks form.
- Gradually add remaining sugar, beating until stiff peaks form.
- Fold into batter.
- Pour into 8-6 ounce custard cups.
- Set custard cups in baking pan; pour in boiling water to 1/2" depth.
- Bake at 350 degrees (175 C.) for 35-40 minutes.
- Remove from water; cool 10 minutes.
- Invert on dessert dishes.
- Variation: Pour batter into 1-qt casserole. Bake at 350 degrees for 40-45 minutes. Remove from water; cool 20 minutes. Invert on serving plate.
Parkay margarine 1965,
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