Ingredients
1/3 cup sugar2 teaspoons all-purpose flour1/3 cup milk2 tablespoons lemon juice1 teaspoon lemon peel1 egg, separatedConfectioners’ sugar
Preparation
In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups.
Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners’ sugar. Serve immediately.
