- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 4 | large | eggs | separated |
| 1 | teaspoon | lemon zest | |
| 1 1/2 | cup | milk, sweetened condensed | |
| 1/3 | cup | lemon juice | |
| 1/2 | teaspoon | nutmeg | |
| 2/3 | cup | zwieback crumbs | |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoon | butter | melted |
Beat egg yolks and combine with condensed milk.
Add lemon rind, juice, vanilla and nutmeg.
Blend well.
Fold in stiffly beaten egg whites.
Set aside.
Combine melted butter and zweiback crumbs.
Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs.
Pour in reserved filling mixture and sprinkle with remaining crumbs.
Bake at 325 degrees F for 30 minutes.
Turn off heat; let cool for one hour in oven with door closed.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
These bagels are very very good serve them with whipped cream cheese