4 medium eggs
1/3 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon peel (yellow portion only)
1/2 tsp. lemon extract or 2-3 drops pure lemon oil (optional)
2 tablespoons butter
1 1/2 cups granulated sugar
1/2 cup all-purpose flour (sifted)
1/2 teaspoon salt
1 1/2 cups milk

Have eggs and butter at room temperature. Separate yolks and whites into separate bowls.

Beat egg yolks, lemon juice, lemon peel, lemon extract/oil and butter until thick and lemony colored.

Mix sugar, flour, and salt on a sheet of wax or parchment paper (or in a small bowl). Stir half of the flour mixture into the egg yolk mixture.

Stir in the milk, then add the remaining flour. Beat well.

Using perfectly clean beaters, beat egg whites until stiff peaks form (any of the egg yolk remaining on the beaters will cause the whites not to beat up as well!). Gently fold the beaten egg whites into the batter.

Spread batter evenly in a greased 8-inch square baking pan.

Set batter filled baking pan into the center of a large pan of hot water (bain-marie) in the oven so that the water reaches half-way up the sides of the baking pan.

Bake at 350°F for 45 minutes.

Submitted by: CM