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MSGID: 38488.fido-homecook@1:3634/12 2be03ece
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Custard Magic Cake
 Categories: Cakes, Desserts, Citrus, Dairy
      Yield: 9 servings
 
      4 lg Cold eggs; separated
    3/4 c  Flour
    3/4 c  Sugar
      2 c  Milk
      4 tb Melted butter; cooled
           Zest & juice of one lemon
 
  Set the oven @ 325ºF/165ºC.
  
  Prepare a tall, square cake pan by lining it with
  parchment paper. In a mixing bowl, combine the flour,
  sugar, egg yolks, melted butter, lemon juice, lemon zest
  and 1/2 cup of the milk. Whisk to combine and then whisk
  in the remaining milk.
  
  In the bowl of a stand mixer with the whisk attachment,
  beat the egg whites on high speed until stiff peaks
  form. Carefully fold the egg whites into the liquid
  mixture, folding in one-third of the egg whites at a
  time. Be sure the liquid at the bottom of the mixing
  bowl is fully incorporated each time.
  
  Pour the batter into the prepared cake pan. Place the
  pan in the oven and bake the cake for 45 minutes until
  the top is lightly golden and a tester inserted in the
  middle comes out clean.
  
  Allow the cake to fully cool in the pan for at least one
  hour. Remove the cake from the pan, pulling it out using
  the sides of the parchment paper. Dust the top with
  powdered sugar before slicing and serving at room
  temperature or chilled.
  
  Molly Allen, Saddlesore, Pennsylvania
  
  Makes: 1 cake
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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