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Raciónes: 6

Ingredientes

Cost per serving $0.44 view details
  • This gift from Marion Cunningham is almost like mousse. It is especially good served with whipped cream.
  • 1 1/2 c. lowfat milk
  • 4 Tbsp. butter
  • 3 x Large eggs, separated
  • 1 c. sugar
  • 1/2 c. flour
  • 1/3 c. fresh lemon juice (5 tbsp) grated zest of 1 lemon
  • 1/8 tsp salt

Direcciones

  1. Preheat the oven to 350 degrees F. Butter a 1 1/2 qt baking dish. Get out a slightly larger pan at least 2 inches deep, that will hold the cake pan comfortably.
  2. Put the lowfat milk and butter into a small saucepan and heat till warm and the butter has melted. Remove from heat and set aside.
  3. Put the egg yolks into a mixing bowl and whisk till blended. Add in the sugar, flour, lemon juice, lemon zest, salt, and the warm lowfat milk mix. Stir till thoroughly blended.
  4. Beat the egg whites till stiff but still moist, then fold them into the batter. Spoon the batter into the baking dish. Set the dish in the larger pan and pour in sufficient warm water to come halfway up the sides of the baking dish.
  5. Bake for 35 to 45 min, or possibly till the cake springs back when touched lightly in the center. Remove from the oven and let cold. Do not chill.
  6. Serve with softly whipped cream.
  7. Serves 6.
  8. [] Which will serve one person like me! Which is so good, it seems like a sin to enjoy it so much! I prefer Meyer lemons, that are less acidic than the others, but it is a lovely and wonderful dessert regardless of what type fresh lemons one has. []

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Nutrition Facts

Amount Per Serving %DV
Serving Size 152g
Recipe makes 6 servings
Calories 299  
Calories from Fat 96 32%
Total Fat 10.82g 14%
Saturated Fat 6.03g 24%
Trans Fat 0.0g  
Cholesterol 128mg 43%
Sodium 165mg 7%
Potassium 155mg 4%
Total Carbs 45.68g 12%
Dietary Fiber 0.3g 1%
Sugars 37.02g 25%
Protein 6.36g 10%
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