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I’m a sucker for lemon desserts. Tart and sweet is kind of like chocolate and salty–you can just keep eating its perfection forever. (OK, that’s not necessarily a good thing.)
I came across the recipe this morning on VocalPoint and something in it just screamed, “Make me, Jessie!” I knew all I would need was lemons, so I listened the voice. I am bringing dinner to my Bible-study group tomorrow night and thought it would make a perfect sweet ending. As a somewhat wise cook, however, I also knew I’d better test it before I took a new recipe to a bunch of people I’m just getting to know. Wouldn’t want to poison anyone.
This dessert is like a sponge cake on top and a custard on the bottom. Mmmmm. It’d be even better with a scoop of vanilla ice cream on top to balance out the tart lemon. Maybe I’ll pick up a pint for tomorrow night. (If you’re interested, I’ll also be serving Jo-Lynne’s beef enchiladas and Mexican Corn Dip AKA Magically Delicious Dip according to Amanda.)
I modified the recipe to fit with my whole-foods-hopeful lifestyle. If you use white flour and white sugar, it will probably be a much lighter color.
- 3/4 c. sucanat or turbinado sugar
- 1/4 c. whole wheat flour
- 1/4 tsp. salt
- 3 large eggs, separated–let the whites warm to room temperature while you prepare the rest of the recipe
- 3 T butter, very soft
- 1 tsp lemon zest (from about 1 lemon–zest before you juice)
- 3/4 c. lemon juice (from about 3 lemons. Meyer lemons are actually cheaper than regular ones right now, and very flavorful!)
- 1 1/2 c. milk
Heat oven to 350°F. Coat an 8×8 pan with cooking spray (or butter it, if you’re anti-Pam).
In a small bowl, whisk together sugar, flour, and salt. Set aside.
In a large bowl, whisk egg yolks about 1 minute. Stir in butter, lemon zest, lemon juice, and milk. Add sugar mixture and stir together well.
Beat egg whites in a large bowl with an electric mixer until stiff peaks appear. Add contents of other bowl and mix on medium for a minute or until the batter is smooth.
Pour batter into your prepared pan. Place that pan in a larger dish (like a lasagna pan or roaster) and fill with hot water to about 1 inch up the sides of your cake pan.
Cook for 40-50 minutes or until top is brown and starting to crackle. Serve warm or chilled, preferably with ice cream!
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