Print
Email
Add a photoThis dessert gets it name because it separates into two layers as it bakes. The bottom layer is of a lemon custard consistency and the upper layer is a cake-type consistency. Oh so good!!
This recipe dates back to the 1800's.
Servings: 8 servings
| Tags: |
Ingredients
- 1/2 stick butter
- 1 cup sugar
- 2 tbsp. flour
- 2 egg yolks
- Juice of 1 lemon (or 4 tbsp. lemon juice)
- 1 cup milk
- 2 egg whites, beaten stiff
- 1 (9in.) unbaked pie shell
Directions
- Cream butter, sugar and flour. Add egg yolks, then lemon juice. Beat well. Add milk. Fold in egg whites. Pour into an unbaked 9-in pie crust. Bake on bottom shelf of oven at 350 degrees until golden brown. Allow to cool completely.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 173 | |
| Calories from Fat 59 | 34% |
| Total Fat 6.74g | 8% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 53mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 26.61g | 18% |
| Protein 1.25g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
