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Add a photoThis dessert gets it name because it separates into two layers as it bakes. The bottom layer is of a lemon custard consistency and the upper layer is a cake-type consistency. Oh so good!!
This recipe dates back to the 1800's.
Raciónes: 8 servings
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Ingredientes
- 1/2 stick butter
- 1 cup sugar
- 2 tbsp. flour
- 2 egg yolks
- Juice of 1 lemon (or 4 tbsp. lemon juice)
- 1 cup milk
- 2 egg whites, beaten stiff
- 1 (9in.) unbaked pie shell
Direcciones
- Cream butter, sugar and flour. Add egg yolks, then lemon juice. Beat well. Add milk. Fold in egg whites. Pour into an unbaked 9-in pie crust. Bake on bottom shelf of oven at 350 degrees until golden brown. Allow to cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 173 | |
| Calories from Fat 59 | 34% |
| Total Fat 6.74g | 8% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 53mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 26.61g | 18% |
| Protein 1.25g | 2% |
