Servings: 12 Yield: 8 inch square cake
(4) eggs, separated
⅓ cup lemon juice
1 tsp lemon zest
1 tbsp butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ tsp salt
1 ½ cups milk
Beat the egg yolks, lemon juice, lemon rind, and butter or margarine together until the color is thick and lemon. Combine sugar, flour, and salt; add milk to the yolk mixture in turn and beat well after each addition.
Beat egg whites till they are stiff. Mix egg whites into the batter with an electric mixer at low speed. Pour into a baking dish of 8 inches in line.
Add and place a pan of hot water in the oven, and put the baking platter in the tub. Bake for 45 minutes, at about 350 degrees F (175 degrees C).
To get the best of your lemon, roll the lemon on the counter and apply a mild pressure to loosen the membranes before you cut it in half. Add and place a small strainer over the bowl if you do not have a citrus squeezer and use a fork, twist it back and forth, to extrude as much juice as possible from the lemon.
Sift sugar, as it creates small clumps and can not evenly blend in the lemon juice. Stir constantly, as the mixture boils, to ensure smooth glazing.
Per Serving: 165 calories; 67 mg cholesterol; 139.7 mg sodium; 3.7 g protein; 31.1 g carbohydrates.