Ingredients
3 Tbsp. margarine, softened
1/2 tsp. salt (optional)
3/4 c. sugar
2 Tbsp. flour
2 egg yolks
1 c. milk
juice of 1 lemon
lemon rind
2 egg whites
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Enameled cast iron saucier — risotto, polenta, cream sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Copper core = instant heat response — delicate sauces, custards
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Enameled cast iron saucier — risotto, polenta, cream sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Copper core = instant heat response — delicate sauces, custards
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Combine margarine with salt, sugar and flour. Mix well. Grate rind of lemon, squeeze lemon and separate eggs. Combine egg yolks, milk, juice and rind of lemon. Beat egg whites until stiff. Combine egg yolk mixture with sugar, flour and margarine mixture. Fold in egg whites gently. Pour into greased baking dish. Set in pan of hot water. Bake at 350° for 40 to 45 minutes. Serve warm.