Description:

A delicate sponge layer and a creamy lemon sauce.

Source:

Marianna

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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, Best Recipes from the Backs of Boxes, Bottle, Cans and Jars