6 tbsps. butter grated zest of 2 lemons 3 c. sugar 6 eggs, separated 6 tbsp. self-rising flour 3 c. milk juice of 3 lemons, fresh or frozen In a food processor, cream the butter with the grated lemon and the sugar. When thoroughly creamed add the yolks. Add the flour and milk alternately to make a smooth batter. Scrape the mixture from the sides of the food processor and then blend in the lemon juice. Beat the egg whites until a firm snow and delicately fold them into the batter. Pour into buttered, individual molds and bake for 40 minutes at 350 degrees in a bain-marie (place molds in a baking pan filled 2/3 full with boiling water).
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