Angel Lemon Delight Recipe
Ingredients
3 eggs, separated
1 cup sugar
1/4 cup flour
1/8 teaspoon salt
2 tablespoons melted butter or margarine
Juice of 2 lemons
Grated peel of 1 lemon
1 1/2 cups milk
Directions
Beat egg whites until they form stiff peaks.
In another bowl, mix sugar, flour, and salt; stir in melted butter, lemon juice, lemon peel, well-beaten egg yolks, and milk; beat with a rotary beater until smooth and creamy.
Fold in stiffly beaten egg whites.
Turn mixture into 8 buttered custard cups, or into a buttered 1-quart casserole, and set in a shallow pan of hot water.
Bake in a 350° oven, about 45, minutes for custard cups or 1 hour for a casserole.
In another bowl, mix sugar, flour, and salt; stir in melted butter, lemon juice, lemon peel, well-beaten egg yolks, and milk; beat with a rotary beater until smooth and creamy.
Fold in stiffly beaten egg whites.
Turn mixture into 8 buttered custard cups, or into a buttered 1-quart casserole, and set in a shallow pan of hot water.
Bake in a 350° oven, about 45, minutes for custard cups or 1 hour for a casserole.
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