These are light, yummy, and don't require many ingredients: a winning combination! They are baked in
custard cups, but if you don't have these --pour the batter into an 8" square baking dish for 30-35 minutes.
Use Pam to coat the inside of your baking cups or baking dish and set in another larger pan. You are going to pour boiling water into this pan to make a water bath for your cakes.
Preheat your oven to 350. Set a kettle of water to boil.
Ingredients:
3 large eggs, seperated
1/2 c. sugar
2 T. flour
2-3 T. lemon zest
1/4 c. lemon juice
1 c. milk
1/4 t. salt
Confectioner's sugar for dusting
In a large bowl whisk together the egg yolks, and sugar. Then add the flour, lemon zest and lemon juice. Mix in the milk.
In another bowl beat the egg whites and salt until soft peaks form. Gently whisk the egg whites into the egg yolk mixture. Pour into 6 custard cups or baking dish. Pour water into pan, 1/2 way up the sides of the cups.
Bake at 350 for 20 minutes or until lightly brown and puffed. Dust with confectioner's sugar.
custard cups, but if you don't have these --pour the batter into an 8" square baking dish for 30-35 minutes.
Use Pam to coat the inside of your baking cups or baking dish and set in another larger pan. You are going to pour boiling water into this pan to make a water bath for your cakes.
Preheat your oven to 350. Set a kettle of water to boil.
Ingredients:
3 large eggs, seperated
1/2 c. sugar
2 T. flour
2-3 T. lemon zest
1/4 c. lemon juice
1 c. milk
1/4 t. salt
Confectioner's sugar for dusting
In a large bowl whisk together the egg yolks, and sugar. Then add the flour, lemon zest and lemon juice. Mix in the milk.
In another bowl beat the egg whites and salt until soft peaks form. Gently whisk the egg whites into the egg yolk mixture. Pour into 6 custard cups or baking dish. Pour water into pan, 1/2 way up the sides of the cups.
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