INGREDIENTS:
6 tbsps. butter
grated zest of 2 lemons
3 c. sugar
6 eggs, separated
6 tbsp. self-rising flour
3 c. milk
juice of 3 lemons, fresh or frozen
In a food processor, cream the butter with the grated lemon and the sugar. When thoroughly creamed
add the yolks. Add the flour and milk alternately to make a smooth batter. Scrape the mixture from the
sides of the food processor and then blend in the lemon juice.
Beat the egg whites until a firm snow and delicately fold them into the batter. Pour into buttered,
individual molds and bake for 40 minutes at 350 degrees in a bain-marie (place molds in a baking pan
filled 2/3 full with boiling water).
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