This light lemon dessert is made in individual cups so everyone gets their own.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Butter the sides of six 6-ounce souffle dishes or custard cups; set aside.

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  • In small saucepan melt butter over medium heat. Stir in flour and salt. Add milk all at once. Cook and stir until very thick and bubbly around edges of pan; set aside. In medium mixing bowl beat yolks and sugar with electric mixer on high speed about 3 minutes or until light and lemon-colored. Stir in 1/3 cup shredded coconut, lemon peel, and lemon juice.

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  • Stir in flour mixture. Wash beaters. In a large mixing bowl beat egg whites with mixer on medium speed until stiff peaks form. Fold about 1 cup of the beaten egg whites into lemon mixture. Fold lemon mixture into the remaining beaten whites. Transfer to prepared dishes (dishes will be full).

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  • Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Serve immediately sprinkled with toasted coconut and topped with whipped cream, if desired. Makes 6 servings.

Nutrition Facts

337 calories; 25 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 199 mg cholesterol; 221 mg sodium. 214 mg potassium; 23 g carbohydrates; 2 g fiber; 14 g sugar; 8 g protein; 534 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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