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1/2 cup cake-and-pastry flour
1/3 cup granulated sugar
generous pinch salt
3 eggs, separated
2 lemons
1/4 cup melted butter
1 1/2 cups 10% cream, or milk
1/4 cup granulated sugar
Preheat oven to 350F (180C). Butter an 8-cup (2-L), round-bottomed casserole dish. Stir flour with 1/3 cup (75 mL) sugar and salt in a bowl. Beat yolks. Stir into flour mixture. Finely grate 1 tablespoon (15 mL) lemon peel. Squeeze out 1/4 cup (50 mL) juice from lemons. Gradually stir both into yolk mixture, then butter and cream.
Beat egg whites with an electric mixer until soft peaks will form. Continuing to beat, add 1/4 cup(50 mL) sugar, 1 tablespoon (15 mL) at a time, until stiff peaks will form. Fold into lemon mixture. Do not overmix. Pour into dish. Place in a larger pan. Set in centre of oven. Pour hot water into larger pan to a 2-inch (5-cm) depth. Bake until sauce bubbles around sides of dish, about 40 minutes. Great with ice cream.
Calories 289, Protein 5.8g, Carbohydrates 30.9g, Fat 16.3g.