Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cream butter with all but 2 tbsp sugar. beat in egg yolks and lemon peel. stir in flour, just until mixed. add milk and lemon juice. stir well. in another bowl, beat egg whites with salt until soft peaks form. gradually beat in remaining 2 tbsp sugar. beat until stiff peaks form. fold egg whites gently into lemon mixture. spoon batter into buttered 8 inch baking dish. place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish). bake in preheated 350f (180c) degree oven for 40-45 minutes or until puffed and browned on top. cover with aluminum foil half way through baking time if cake is browning too quickly. to serve, cut into squares and dust with icing sugar. serve warm or cold.

Target recipe: preheat oven to 350°f place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. grease a 1 quart (4 cup) souffle dish. in a large bowl, whisk together sugar, flour and salt. add in egg yolks, lemon juice, lemon zest, milk and vanilla and whisk thoroughly. in a medium bowl, beat egg whites to soft peaks. stir egg whites gently into lemon mixture, until well combined. pour mixture into prepared souffle dish and gently place in water bath. bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. serve warm.