Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Egg yolks
1 1/4 c Sugar
2 ts Lemon juice
1 ts Grated lemon rind
6 Egg whites
1/4 ts Salt
1 1/2 c Cake flour -- sifted

Beat the egg yolks; gradually add the sugar, beating until thick and
light in color. Stir in the lemon juice and rind. Beat the egg
whites and salt until stiff but not dry. Pile on top of the egg-yolk
mixture. Sift the flour over the egg whites and fold in carefully.
Turn into a 10-inchtube pan. Bake in a 325 degree 50 minutes or
until browned and free from sides of pan. Invert and let cool.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on 03-26-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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