A delicate cake with a tart lemon sauce
Yield: 6 servings
Heat oven to 350 F. Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream.
*If using self-rising flour, omit salt. Source: Betty Crocker Cookbook
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