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    Servings: Not specified

    Directions

    Cream butter and sugar. Stir in egg yolks, 1 at a time. Add flour, juice and zest. Add milk and lemon extract. Beat egg whites until stiff but not dry. Gently fold lemon mixture into egg whites. Pour into a buttered 10-inch pie plate. Preheat oven to 325°F. Bake 1 hour until brown and firm. Let cool slightly. Consistency is between a custard and soufflé. Cut in wedges and serve warm.

    Ingredients
    • 2 T. butter, softened
    • 1 C. sugar
    • 2 eggs, separated
    • 1 1/2 T. flour
    • juice and grated zest of 1 1/2 lemons
    • 2 C. evaporated milk
    • 1 t. lemon extract

    Parsed from recipe text (no separate ingredient records).
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