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Add a photoServings: 6
Ingredients
- 7 egg whites
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 c. white sugar
- 7 egg yolks
- 2 T lemon juice
- 1 teaspoon lemon extract
- 1/2 c. sugar
- 1 c. cake flour
Directions
- (Large eggs should be room temperature.)
- Set mixer at high speed. Beat egg whites till foamy, add in cream of tartar and salt. Continue beating while adding sugar. Beat till meringue stands in stiff peaks. Let meringue stand while you make the custard part.
- Beat egg yolks on medium speed 1 minute; add in lemon juice and extract. Continue to beat till egg yolks are thick and light colored, about 4 min. Add in 1/2 cup sugar and the flour. Continue to beat 1 minute more, scraping sides of bowl with rubber spatula.Carefully fold custard part into meringue part with a rubber spatula. Don't use the mixer to fold meringue and custard together.
- Pour batter into a 10 inch angel food pan and bake 60 min in an oven set at 350 degrees. Invert pan and cool 2 hrs before removing from the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 90mg | 3% |
| Total Carbs 68.27g | 18% |
| Dietary Fiber 0.4g | 1% |
| Sugars 50.16g | 33% |
| Protein 1.88g | 3% |
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Comments
June 22, 2023OMG..cant wait to try this!! Sunshine bakery in Sioux City, IA used to make these and they were THE BEST. These days people at bakeries havent even heard of them!!
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