Make about 20 pieces
Shopping List
½ pound butter
2 cups sugar
6 eggs
3-4 lemons
2¼ cups rice flour
Grease and flour an 9x9x2-inch pan. Preheat the oven to 350º F.
Grate 3-4 lemons to make
- ¼ cup lemon rind
Juice lemons to make
- 3 TBL lemon juice
Reserve juice and rind. Separate
- 6 eggs
Beat and reserve yolks. In a mixer, beat egg whites until foamy. Slowly add
- 1 cup sugar
beating until egg whites form soft peaks.
Reserve egg whites and in mixer bowl, cream
- 1 cup (2 sticks) butter (or use unsalted Fleishman’s margarine to make a dairy-free version)
- ¼ tsp salt
light and fluffy. Gradually add
- 1 cup sugar
Add beaten egg yolks, lemon rind and lemon juice to mix. Add
- 2¼ cups rice flour
Fold egg whites into batter. Place batter into the greased pan and bake for 55 minutes. Cool in pan 10 minutes, then remove.
When cool, cut into 20 pieces.
Adapted from The Old-Fashioned Cookbook by Jan McBride Carlton