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Suggest a better descriptionCombine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1 tablespoon, then blend well. Add lemon juice, then the flour, salt and baking powder. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon of sugar until stiff. Fold one third of egg whites into the batter then add the rest. Pour into two greased and floured 8 inch layer cake pans lined with wax paper. Bake at 325 for 35-40 minutes; cool To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl, combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry ingredients and stir until smooth. Slowly add some of the hot milk into the bowl. Pour filling back into the saucepan and cook, stirring until thick. Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired. Recipe by: Quick N" Easy Home Cooking Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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Serving Size: 1 Serving (2034g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4455 | ||
Calories from Fat: 242 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 61mg | 19 % | |
Sodium 1520.4mg | 52 % | |
Potassium 1908.1mg | 50 % | |
Total Carbohydrate 992.8g | 292 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 981.2g | ||
Protein 89g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4455
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