Food
lemon angel cups
By Yankee Magazine|Feb 08 2007|
Ingredients
ANGEL LEMON CUPS
1 cup sugar
1/4 cup flour
1/8 teaspoon salt
2 tablespoons melted butter
5 tablespoons lemon juice
Grated peel of 1 lemon
3 well-beaten egg yolks
1 1/2 cups milk, scalded
3 stiff-beaten egg whites
Instructions
Combine sugar, flour salt, and butter; add lemon juice and peel. Add to
combined egg yolks and milk; mix well. Fold in beaten egg whites and pour
into 8 greased custard cups. Bake in a pan of hot water in moderate oven
(325 degrees) 45 minutes. When baked, each dessert will have custard on the
bottom and sponge cake on top. (This is a yummy dessert).
