Ingredients:

3 Meyer lemons
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk, at room temperature
4 tablespoons butter, melted and cooled

Directions:

1. Preheat oven to 300°F with rack in center of oven. 
2. Butter 8×8-inch baking pan or 1-1/2-quart shallow casserole. 
3. Finely grate 2 teaspoons zest and then squeeze 1/3 cup juice from lemons; set aside. 
4. In large bowl, combine sugar, flour and salt. 
5. In small bowl, whisk together yolks, milk, butter, lemon zest and juice; add to flour mixture; whisk to combine.
6. In large bowl, with electric mixer, beat egg whites until soft peaks form. 
7. Stir about one-third of egg whites into batter to lighten; gently fold in remaining whites (batter will be thin). 
8. Pour into prepared baking dish; bake until puffed and golden, about 35 to 40 minutes; cool.  Serve warm or at room temperature.

Servings: 6

Tags: meyer lemon

This entry was posted on Tuesday, November 3rd, 2009 at 5:37 pm and is filed under Desserts . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.