Total Time
1hr
Prep 20 mins
Cook 40 mins

This very light dessert has a pleasant, citrus-y tang and, with only 2/3 cup of sugar, isn't too sweet. (1/64 tsp = pinch)

Ingredients Nutrition

Directions

  1. Cream butter with all but 2 tbsp sugar.
  2. Beat in egg yolks and lemon peel.
  3. Stir in flour, just until mixed.
  4. Add milk and lemon juice.
  5. Stir well.
  6. In another bowl, beat egg whites with salt until soft peaks form.
  7. Gradually beat in remaining 2 tbsp sugar.
  8. Beat until stiff peaks form.
  9. Fold egg whites gently into lemon mixture.
  10. Spoon batter into buttered 8 inch baking dish.
  11. Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
  12. Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
  13. Cover with aluminum foil half way through baking time if cake is browning too quickly.
  14. To serve, cut into squares and dust with icing sugar.
  15. Serve warm or cold.
Most Helpful

Baked this in individual ramekins and baked for 30 minutes in a water bath. Delicious?

5 5

Very good! I chose this recipe because it has more lemon juice than most, without increasing the flour significantly and with less sugar, to boot! I like my lemony things to be LEMONY and this is, without being TOO tart. Hubby likes it, too, so it's a keeper. Thank you!

This was great. My aunt was a wonderful cook and she used to make a dessert like this. I came searching for a recipe to recreate the great memories I had of it and I found it! Delicious!