Lemon Sponge Dessert

7 ingredients
3 steps

Ingredients

  • 3 eggs, separated
  • 1 c. milk
  • 1 c. sugar
  • 1/3 c. flour
  • 1/8 tsp. salt
  • juice and rind grated from 1 1/2 lemons
  • 1 Tbsp. butter

Directions

  1. 1
    Heat milk and butter together and slowly pour over beaten egg yolks. Add sugar, salt and flour which have been thoroughly mixed. Add lemon juice and rind and fold in beaten egg whites.
  2. 2
    Bake in buttered custard cups (8 or 9), set in hot water, 45 minutes at 350°. Turn out when cold. Serve upside down with whipped cream. Will keep several days in the refrigerator.
  3. 3
    Serves 8 or 9.

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