1/4 c Sliced Almonds
4 Eggs; Separate Out Yolks
1 c Sugar; Divided
3 tb Butter; Softened
3 tb Flour
1/8 ts Salt
1/3 c Fresh Squeezed Lemon Juice
1 c Low Fat Milk
Grated Peel Of 1/2 A Lemon
Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking
spray. Sprinkle almonds over bottom of casserole. In medium bowl with
electric mixer, beat egg whites at high speed until soft peaks form.
Gradually add 1/4 c of the sugar, beating until stiff peaks form; set
aside. With same beaters in large bowl, beat together butter and remaining
3/4 c sugar. With same beaters in small bowl, beat egg yolks well. Add to
butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat
well. Sitr in milk and lemon peel until blended. Stir in 1/3 of the egg
white mixture, then gently fold in remaining egg whites.
Pour batter into prepared casserole over almonds. Place casserole in
shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325
degree oven for 50 to 55 minutes, or until golden brown and top springs
back when lightly touched with finger. _Carefully_ remove from water and
let set for 20 to 30 minutes. Serve chilled. Garnish each serving with
lemon slices and fresh mint leaves if desired.
NOTES : Pudding on the bottom is topped with a delicate crust of cake. It’s
light, lemony, and refreshing.
Yields
8 Servings
