6 tablespoons of butter or margarine
1 1/2 cups (270g) of sugar
6 tablespoons of all-purpose flour
4 egg yolks (whites separated from yolks)
Juice of 1 lemon
1 tablespoon of grated lemon zest
1 cup (240ml) of milk
6 tablespoons of butter or margarine
1 1/2 cups (270g) of sugar
6 tablespoons of all-purpose flour
4 egg yolks (whites separated from yolks)
Juice of 1 lemon
1 tablespoon of grated lemon zest
1 cup (240ml) of milk
Preheat the oven to 350°F (medium)
Beat the butter and sugar together in a mixer until smooth
Add flour and mix on low speed, still in the mixer
Beat egg whites lightly with a hand beater
Add juice, zest, and milk to the mixture and mix well
Mix everything together with a wooden spoon until homogeneous. Reserve
Beat egg whites until stiff peaks form
Combine with reserved mixture and mix gently
Pour into a 20cm-diameter mold on a hot water bath and bake for 50 minutes to 1 hour or until golden brown
Remove from oven and let cool in the same shape for at least 1 hour before serving
285 calories per portion
