Fast – simple – showstopper. Assemble the ingredients before you serve the entree. After main coarse, beat it all together and put in oven. Takes 11 minutes to bake.
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/4 cup granulated sugar
4 egg yolks
1 tablespoon all purpose flour
Powdered sugar; optional
Generously butter 2 quart oval baking dish; set aside. In large bowl combine egg whites, lemon peel, lemon juice, and vanilla; beat with electric mixer (medium speed) until soft peaks form (tips curl).
Gradually add sugar, beating at high speed until stiff peaks form (tips stand straight). In small bowl beat the egg yolks with electric mixer on high speed (about 5 minutes) until thickened lemon colored; fold in flour. Fold some of the beaten egg white mixture into yolks. Gently fold egg yolk mixture into remaining stiff beaten egg white. Spoon egg mixture into baking dish, forming 5-6 even mounds. Bake in preheated oven at 375 degrees for 10-12 minutes or until outside is golden brown and knife inserted in center comes out clean. Sift powdered sugar lightly over top. Serve immediately.
Serves 5-6.
NOTE:
Separate cold eggs, then bring to room temperature to obtain the best volume. Beat egg yolks well to insure light fluffy texture.