lumicero/recipes-ing2inst huggingface dataset:
Title: A Mere Trifle! Strawberries and Clotted Cream Trifle
Ingredients:
- 5 madeira wine
- 2 strawberries
- 4 custard
- 12 vanilla pod
- 1/2
- 1
Instructions:
1. First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
2. After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
3. Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
4. Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
5. Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.
Title: Clementine Cake
Ingredients:
- 5 -6 clementines
- 3/4 orange marmalade
- 1 orange marmalade
- 3/4 unbleached all-purpose flour
- 1 baking powder
- 1/4 salt
- 2 clementines
- 1 sugar
- 1/4 unsalted butter
- 3 eggs
Instructions:
1. With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
2. Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
3. In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
4. In a food processor, purée the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
5. Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
6. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
7. Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
8. Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.
Title: Nectarine Blueberry Crisp
Ingredients:
- 8 -10 nectarines
- 2 fresh blueberries
- 2 fresh lemon juice
- 1/2 sugar
- 1 cornstarch
- 1 cinnamon
- 1/2 nutmeg
- 1 quick-cooking oats
- 3/4 flour
- 1 dark brown sugar
- 1/4 salt
- 1/4 unsalted butter
- 8
Instructions:
1. Preheat oven to 375F (use 350F if using a dark or glass baking dish) and butter a 9x13" baking dish.
2. To make filling, combine nectarines and blueberries in a large bowl. Add lemon juice, sugar, cornstarch, cinnamon and nutmeg. Mix well and pour into prepared baking dish.
3. To make topping: Mix oats, flour, brown sugar, salt and almonds (nuts are optional) in a large bowl. Using fingertips or pastry blender, cut in butter until pieces are the size of peas and mixture is well combined.
4. Sprinkle topping mixture evenly over the fruit.
5. Bake until brown on top and fruit is bubbling, about 40-45 minutes.
6. Let cool about 15 minutes prior to serving to allow to set up and to come to a temperature that will not remove all the taste buds off your tongue.
Title: Jelly Belly Banana Split (--Tasty Dish--)
Ingredients:
- 2 jelly beans
- 1 jelly beans
Instructions:
1. Put the jelly beans together in a bowl.
2. Eat! Yum!
Title: Cornish Caramel Pudding
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 milk
- 1/2 raisins
- 1 butter
- 1 salt
- 1 white sugar
- 1/2 brown sugar
- 1 boiling water
Instructions:
1. Beat batter and put in greased 8x 8 inch pan.
2. Mix together syrup ingredients and pour over batter.
3. As it bakes, the pudding rises to the top, leaving syrup in bottom as sauce.
4. Bake for 35 minutes at 350 degrees.
5. Best served warm with a dollop of clotted cream or whipped cream.
Title: Mocha Brownie Cookies
Ingredients:
- 2/3 butter
- 1 1/4 sugar
- 1 vanilla
- 2 eggs
- 1 1/2 flour
- 1/3 salt
- 1 instant coffee powder
- 2
- 1 -2
Instructions:
1. Adjust 2 oven racks so that one is 1/3 down from the top and other is 1/3 up from the bottom.
2. Preheat oven to 375°F
3. Melt butter in microwave on high – about 1.5 minutes.
4. Add sugar, vanilla and eggs one at a time.
5. Add dry ingredients; add nuts.
6. Refrigerate the dough for about an hour or more, until it is really cold, or cheat and use the freezer for a shorter amount of time. Do not skip this step! This is necessary or the cookies will spread while baking.
7. Drop the chilled dough by rounded tablespoons 2 inches apart on 2 ungreased cookie sheets.
8. Bake 7 to 9 minutes, switching pans once. Do not overbake.
9. Here are my substitutions: instead of white sugar, I use fructose;
10. Instead of white flour, I use 1 1/4 cups organic oat flour or whole wheat pastry flour plus 1/4 cup soy flour.
Title: Thyme-Meringue Cookies With Boozy Apple
Ingredients:
- 1/2 apple
- 2 1/2 Bourbon
- 1 dark brown sugar
- 1 apple cider vinegar
- 1/3 walnuts
- 3/4 powdered sugar
- 1 fresh thyme leave
- 2 cream of tartar
- 1/8 sea salt
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
2. In a small, heavy-bottomed saucepan, add the apple, bourbon, dark brown sugar and vinegar. Cook over medium-high heat until the mixture boils and liquid reduces, about 3 minutes. Reduce the temperature to low and cover. Stir the apple mixture every few minutes, until the apples have darkened and caramelized, 8 to 10 minutes. Remove from the heat and let cool.
3. In a food processor, pulse the walnuts and powdered sugar until the walnuts are finely ground, about a minute. Add the thyme and pulse for 10 seconds.
4. In a standing mixer or using a hand-held mixer, beat the egg whites, cream of tartar and salt until white and almost stiff, then slowly add the cane sugar and then the vanilla. Increase the speed until the sugar is dissolved and the egg whites are thick and glossy. Remove the beaters and gently fold in the walnut mixture in 3 additions.
5. Fit a piping bag with just the base tip, so that the opening is ¾-inch wide. Rest the bag tip down in a cup while filling it. Use a rubber spatula to scoop the cookie mixture from bowl to bag, then twist the top to keep the meringue from spilling out. Holding the bag upright, squeeze gently to pipe a 1-inch circle. Lightly lift the bag to create a small peak. After all the rounds have been piped, place one small apple piece over each peak.
6. Bake for 25 minutes, then turn off the heat and let the meringues cool in the oven for an hour.
7. To maintain the crisp texture, leave the meringues loosely covered (not airtight) on a plate or in a bag. Makes approximately 3 dozen.
Title: Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 brewed coffee
- 1 eggs
- 8
- 1/2
Instructions:
1. In a large saucepan add sugar, chocolate, coffee and butter.
2. Stirring constantly, heat until melted and dissolved.
3. Remove from stove and place in a large mixer bowl.
4. Whisk the eggs.
5. Slowly very slowly, add the eggs into the warm chocolate mixture.
6. Beat on low speed until Just blended.
7. Pour into a foil buttered lined 9 inch spring form pan.
8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
9. Remove to a cooling rack.
10. Cool thoroughly.
11. Then place into the refrigerator.
12. Slice next day, garnishing with whipped cream.
Title: Strawberry Rhubarb Crisp
Ingredients:
- 3 rhubarb
- 3 strawberries
- 1 sugar
- 1 1/3 flour
- 1/2 cinnamon
- 1 brown sugar
- 1 old fashioned oats
- 1/4 nutmeg
- 1/2 butter
Instructions:
1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
3. Bake at 350 degrees for 35-40 minutes in preheated oven.
Title: Chocolate Souffle (Hotel Cipriani, Venice)
Ingredients:
- 2 sugar
- 1/2 sugar
- 1 unsalted butter
- 9 butter
- 1 cake flour
- 2 cake flour
- 9 eggs
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 425 degrees F. Place milk and sugar in medium saucepan over medium heat and bring the milk to a boil.
2. Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste.
3. When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring until the mixture is thick and glossy, 2-3 minutes.
4. Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks, one at a time, mixing well after each addition. Stir in the cocoa powder.
5. In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture.
6. Butter a 2 quart souffle mild, dust with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
7. Bake until the souffle has risen above the top of the dish, is lightly browned, and a toothpick inserted in the center comes out almost clean, 30-40 minutes.
8. Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream. (I like vanilla).
Title: Lemon Squares
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 powdered sugar
- 2 eggs
- 2 lemon juice
- 1 sugar
- 2 flour
- 1/2 baking powder
- 1 1/2 powdered sugar
- 2 butter
- 1 milk
- vanilla
Instructions:
1. Mix together crust ingredients and pat into 8 inch square pan and bake 20 minutes in a 350 degree oven.
2. Mix together middle ingredients and pour onto the baked crust.
3. Return to oven and bake 25 minutes, the let cool.
4. Then mix icing ingredients together and spread over top of bars.
Title: White Chocolate-Raspberry Chambord Crème Brulee
Ingredients:
- 2 1/2 heavy cream
- 3/4 sugar
- 1/4 honey
- 2 white chocolate
- 5 fresh raspberry
- 1 Chambord raspberry liquor
- 2 fresh raspberry
- mint leaf
Instructions:
1. Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
2. In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
3. In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
4. Set the ramekins in a large baking pan lined with a dish towel.
5. Place several berries and a dash of chambord into each ramekin.
6. Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
7. Bake, uncovered, for 35 minutes.
8. Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
9. Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
10. Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
11. When ready to serve, position oven rack in the second-highest position and preheat the broiler.
12. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
13. Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
14. Set the ramekins on a baking sheet and slide it under the broiler.
15. Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
16. Alternatively, you may brown the tops with a torch for about 1-2 minutes.
17. Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.
Title: Mint Berry Blast
Ingredients:
- 1 fresh raspberry
- 1 fresh blackberries
- 1 fresh blueberries
- 1 fresh strawberries
- 1 of fresh mint
- 1 lemon juice
Instructions:
1. In large bowl, combine the berries, mint and lemon juice; gently toss to coat.
2. Cover and refrigerate until serving.
3. Garnish with whipped topping, if desired.
Title: Rose-Lemon Glazed Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 1 lemon zest
- 2 sour cream
- 1 rose water
- 2 fresh lemon juice
- 6 powdered sugar
- 1 1/2 water
- 1 granulated sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
2. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
3. In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
4. Beat in the eggs, zest and lemon extract, and mix for two minutes.
5. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
6. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
7. Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
8. Cool in the pan for 10 minutes, then invert onto a cake rack.
9. Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
10. Add the juice and whisk to break up any lumps.
11. Place the cake on your cake plate (which must have a lip!).
12. While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
13. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
14. For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
15. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
16. Place petals, convex side down to drain on wax paper.
17. When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
18. Store in covered container in refrigerator. Good for about a month.
19. Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
20. Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Title: Edible Crystallized Flowers and Leaves
Ingredients:
- 1 water
- 1 sugar
- 10
- 1
Instructions:
1. Gently rinse the flowers and leaves in icy cold water, remove the stems and set on a paper towel to dry.
2. Put the egg white and water in a small bowl and whip lightly with a fork, or hand-held whisk, allow to sit until the foam settles.
3. Fill a small, shallow plate with the sugar.
4. When the flowers are completely dry use a clean soft paint brush to paint one side of the blossom with the egg wash, then sprinkle with sugar.
5. Lay each blossom on waxed paper and set aside to dry.
6. When dry repeat the process on the other side, let air dry. Do not try to speed up the process by placing them in an oven, even at low temperature;this will turn them brown! Once they're completely dry use the to decorate all your wonderful confections!
7. They can be stored in airtight containers for several months.
Title: Diples
Ingredients:
- 1 honey
- 2 water
- 1/2 cinnamon
- 5 walnuts
- 1 egg
- 2 butter
- 1/4 brandy
- 1 all-purpose flour
- 2 1/2 - 3 baking powder
- 1
Instructions:
1. To make the syrup, combine the honey and the water and heat gently on the stovetop or in the microwave.
2. Sift the flour with the baking powder into a bowl and set aside.
3. Using a mixer, beat the egg yolks and whole egg on high speed until the eggs are thick and smooth and the color is light yellow, about 4 -5 minutes.
4. Combine the melted butter, orange juice, and brandy. With the mixer running, add to the egg mixture until incorporated.
5. Add the flour 1/2 cup at a time until the dough comes together and doesn’t stick to the sides of the bowl.
6. If you have a dough hook for your mixer, you can attach it and knead the dough with the machine. If not, turn the dough out on to a lightly floured surface and knead by hand. Continue kneading the dough until it has a smooth and elastic texture, about 5 – 8 minutes.
7. Separate the dough into four pieces, and let it rest, covered with plastic wrap, for about 30 minutes.
8. After the dough has rested, roll out each section into rectangles. The dough should be very thin, about 1/16th of an inch thick (the thickness of a piece of cardboard).
9. Using a knife or rolling cutter, cut the dough into sheets that are about 5 inches wide and about 10 inches long. Lay the cut pieces on a tray separated by wax paper sheets to prevent them from sticking together.
10. To fry, you will need a pan with a wide bottom and a depth of about 4 – 5 inches. The oil will need to about 3 inches deep.
11. The Diples cook quickly so be sure to have your ingredients, tools and dough strips in place.
12. Heat the oil or vegetable shortening until shimmering but not smoking hot. If the oil is too hot the diples will cook too quickly, making it difficult to roll them.
13. Place a strip of dough in the hot oil. Using two large cooking forks, hold the end furthest away from you and roll the sheet away from you. You can pierce the sheet with the fork or simply place the edge between the tines of the fork.
14. Hold the roll in the oil until both sides are a light golden color.
15. Drain and remove the rolls to a tray layered with paper towels and stand them on their ends to prevent them from becoming mushy.
16. Place the diples on a serving platter and drizzle with the syrup. Sprinkle with ground walnuts and ground cinnamon.
17. To keep the diples crisp, do not add the syrup until just before you are ready to serve.
Title: Cookies and Cream Cake
Ingredients:
- 1 water
- 1 1/4 powdered sugar
- 1/3 shortening
- 3 milk
- 1 vanilla extract
- 4 - 4 1/2
- 1/2
- 1/4
- 1
Instructions:
1. In a large mixing bowl, combine cake mix, water, oil, and egg whites.
2. Beat on low speed until moistened; beat on high for 2 minutes.
3. Gently fold in the crushed cookies.
4. Pour into 2 greased and floured 8-inch round cake pans.
5. Bake at 350° for 30 minutes or until tests done.
6. Cool for 10 minutes; remove from pans to wire rack to cool completely.
7. In a mixing bowl, beat sugar, shortening, milk, and vanilla until smooth.
8. Frost cake.
Title: Cranberry Crunch
Ingredients:
- 1 oatmeal
- 1/2 flour
- 1 brown sugar
- 1/2 butter
- 2 cranberries
Instructions:
1. Combine the oatmeal, flour, sugar and melted butter.
2. In an 8 x 8 pan, spread cranberries and top with remaining mixed ingredients.
3. Bake in a 350 degree oven for 45 minutes.
4. Serve warm with whipped cream or vanilla ice cream.
Title: Tomato Soup Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1 1/2 flour
- 1 powdered sugar
- 3 cream cheese
- 1 vanilla
- 1 shortening
- 1/4 milk
- 2 vanilla
- 1
Instructions:
1. Beat sugar, butter and egg.
2. Mix soda, spices and flour in medium bowl; add to egg mixture, alternating with tomato soup.
3. Pour batter into a greased and floured 9"x13" pan.
4. Bake at 350 degrees for 25 minutes or until center springs back when touched- Let cool.
5. Crombine frosting ingredients; beat until creamy.
6. Frost cake when cool.
Title: Bananas Calypso
Ingredients:
- 1/3 sugar
- 1/4 unsalted butter
- 2 lime juice
- 1/2 ground cinnamon
- 4 firm bananas
- 1/3 dark rum
- 4 ice cream
Instructions:
1. In a small bowl combine sugar, melted butter, lime juice, and cinnamon.
2. Brush bananas with about 1/4 cup of butter mixture.
3. Place bananas on center of cooking grate.
4. Grill 2 to 4 minutes, turning once halfway through grilling.
5. Slice grilled bananas and place slices in a flameproof dish.
6. Pour remaining 1/2 cup butter mixture into dish.
7. Place dish on center of cooking grate.
8. Cook 5 minutes.
9. Remove dish from grill.
10. Quickly pour rum over bananas.
11. Light rum with long kitchen matches.
12. After flames die out, serve immediately over ice cream.
Title: Top Secret Chocolate Cookies
Ingredients:
- 1 1/4 unsalted butter
- 2 sugar
- 2 eggs
- 1 vanilla extract
- 3/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sugar
Instructions:
1. In a large bowl, add the butter and sugar and cream together with a hand mixer.
2. Add the eggs and vanilla extract to the creamed mixture and mix until combined.
3. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
4. Slowly add the dry ingredients and continue mixing until incorporated.
5. Roll the dough into 2 logs that are about 2 inches high and 1 foot long.
6. Wrap them in waxed paper and place in a refrigerator for 2 hours.
7. Preheat oven to 350 degrees.
8. Once thoroughly chilled, slice the cookies into 1/2 inch thick rounds and cover with sanding sugar.
9. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
10. Remove to a wire rack to cool.
Title: Rugelach (Cinnamon Chocolate Twist Cookies)
Ingredients:
- 2 1/4 all-purpose flour
- 2/3 granulated sugar
- 1/2 margarine
- 1/3 butter
- 3 low-fat yogurt
- 1/2 water
- 1/3 brown sugar
- 2 raisins
- 1 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (180 C).
2. Baking sheets sprayed with vegetable spray.
3. In bowl, combine flour and sugar.
4. Cut in margarine until crumbly.
5. Add yogurt and water, and mix until combined.
6. Roll into a smooth ball, wrap and place in refrigerator for 30 min.
7. Put brown sugar, raisins, chocolate chips, cocoa and cinnamon in food processor; process until crumbly, approx.
8. 20 secs.
9. Divide dough in half.
10. Roll one portion into a rectangle of 1/4 inch (5mm) thickness on a well-floured surface.
11. Sprinkle half of the filling on top of the dough rectangle.
12. Roll up tightly, long end to long end, jelly-roll fashion; pinch ends together, Cut into 1-inch (2. 5cm) thick pieces; some filling will fall out.
13. Place on baking sheets cut side up.
14. Repeat with remaining dough and filling.
15. With the back of a spoon or your fingers, gently flatten each cookie.
16. Bake for 25 mins, turning the cookies over at the halfwy mark (12 1/2 min).
Title: Easy Pistachio Cake
Ingredients:
- 3 1/2 fat-free sugar-free instant pistachio pudding mix
- 18 diet ginger ale
- 1 eggs
- 1 fat-free cool whip
- 3 fat-free sugar-free instant pistachio pudding mix
- 12 milk
- 3 1/2
- 1 1/4
Instructions:
1. Beat together cake ingredients.
2. Pour into ungreased tube pan.
3. Bake at 350 for 40-45 minutes.
4. Frosting: Mix together ingredients until smooth.
Title: Lemon Pudding Cake
Ingredients:
- 1 sugar
- 1/8 salt
- 1/4 flour
- 1/4 butter
- 1/3 lemon juice
- 1 lemon, zest of
- 3 eggs
- 1 1/2 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 8" square pan or baking dish.
3. In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
4. Add melted butter, lemon juice and zest and egg yolks.
5. Stir until thoroughly blended.
6. Stir in milk.
7. In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
8. Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
9. Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
10. Bake for 45 minutes until top is lightly browned.
11. Serve warm or chilled, with whipped cream, if desired.