Ingredients:
- 2 lemons
- 3 eggs
- 3/4 c. sugar
- 1/4 tsp. salt
- 1 c. skim milk (or 2%)
- 1/3 c. flour
Method:
- Heat oven to 350 degrees. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons.
- Separate the egg.
- With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow.
- Beat in the milk.
- Gradually add the flour, beating until smooth.
- With clean beaters, beat the egg whites until they hold soft peaks.
- Carefully fold the whites into the yolk mixture.
- Pour into an ungreased 1 1/2 quart baking dish.
- Put in a large pan and add warm water to come halfway up sides of dish.
- Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes.