Ingredients
2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. flour
1/4 tsp. salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
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Preheat oven to 350°. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole. Place casserole into pan of very hot water (1-inch deep). Bake 45 to 50 minutes. Serve warm or cold with whipped cream or ice cream.