As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
- 3 eggs separated
- 3/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 1 pinch salt
- 1 1/4 cup buttermilk
- 2 tablespoons salted butter melted
- 1 tablespoon grated lemon rind
- 1/3 cup lemon juice
MethodIn large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.
Whisk in buttermilk, butter, lemon rind and lemon juice.
In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.
Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.
Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 102 mg
- Protein 6 g
- Calories 225.0
- Total fat 7 g
- Potassium 150 mg
- Cholesterol 107 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
- Iron 4.0
- Folate 14.0
- Calcium 8.0
- Vitamin A 8.0
- Vitamin C 13.0