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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish. | 2. In a bowl, sift together sugar and flour; set aside. | 3. In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside. | 4. Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk. | 5. Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish. | 6. Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency. | 7. Makes 9 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
purpose flour	3	tablespoons		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
butter	1/4	cup	unsalted melted	342.0	15.714	10.686	28.8
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
milk	1 1/2	1/2	low-fat	828.0	19.944000000000003	8.244	85.824

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.