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Lemon Custard Cake

Posted By admin On January 22, 2011 @ 7:44 pm In Cake,Desserts | No Comments

2 Eggs, separated
3/4 c. Granulated Sugar
2 Tbsp. Butter, softened
3 Tbsp. Flour
1 c. Half & Half
3/4 c. Milk
1/3 c. Fresh Squeezed Lemon Juice
1 Tbsp. Lemon Zest
2 Tbsp. Powdered Sugar

In a glass or stainless steel bowl beat egg whites until stiff peaks form.
In mixing bowl cream granulated sugar, butter and egg yolks.
Beat in flour, half & half, milk, lemon juice and lemon zest.
Fold in egg whites.
Spoon into an ungreased 8″ x 8″ pan.
Set pan in a 9″ x13″ pan.
Pour 1″ of boiling water into 9″ x 13″ pan.
Bake 45-50 minutes at 350°F.
Remove 8″ x 8″ pan to cooling rack.
Let stand 20 minutes before serving.
Sprinkle with powdered sugar before serving.


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