Print
Ingredients
- 1 cup granulated sugar 250 mL
- 2 tbsp all-purpose flour 30 mL
- 2 eggs, separated
- 1 cup milk 250 mL
- 1 tbsp grated lemon zest 15 mL
- 1⁄4 cup freshly squeezed lemon juice 60 mL
- 3 tbsp melted butter 45 mL
Instructions
- Grease the insert of a 31⁄2- to 4-quart slow cooker.
- In a bowl, whisk together sugar and flour. Whisk in egg yolks, milk, lemon zest, lemon juice and butter. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into lemon mixture.
- Transfer to slow cooker. Cover and cook on High for 2 to 2½ hours, until puffy and set. Turn off slow cooker, remove lid and let cool for 30 minutes. Serve warm or cool completely.
- Serves 4 to 6.
Notes
- If life gives you melons, you might be dyslexic
The Best of Bridge https://www.bestofbridge.com/
