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 350oF in a bain-marie (place molds in a baking pan filled 2/3 full with boiling water). Recipes from Stephanies Australia Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by email@example.com on Jan 3, 1998
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|Serving Size: 1 Serving (3763g)|
|Recipe Makes: 1|
|Calories from Fat: 2000 (20%)|
|Amt Per Serving||% DV|
|Total Fat 222.2g||296 %|
|Saturated Fat 92.6g||463 %|
|Monounsaturated Fat 76.1g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 6542.7mg||2013 %|
|Sodium 3200.9mg||110 %|
|Potassium 2587mg||68 %|
|Total Carbohydrate 1865.1g||549 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 1862.1g|
|Protein 200.3g||286 %|
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Calories per serving: 10002
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