Lemon Flip With Fresh Raspberries

1. 1

   Preheat oven to 350F.

2. 2

   In a medium bowl, with an electric mixer, beat egg whites until stiff.

3. 3

   Set aside.

4. 4

   In another medium bowl, beat egg yolks until thick and lemon colored, about 2 minutes.

5. 5

   Beat in sugar, flour, milk, and lemon juice.

6. 6

   Fold in egg whites.

7. 7

   Pour the egg and lemon mixture into an 8 inch square baking dish.

8. 8

   Place this dish in a larger shallow pan or baking dish containing about 1 inch of water.

9. 9

   Bake until firm and top is golden, about 30 minutes.

10. 10

    Remove from the pan holding the water.

11. 11

    Cool on a rack.

12. 12

    Serve warm or at room temperature, in small dessert bowls or in large wine glasses, garnished with fresh raspberries or other berries.

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    *This recipe brought to you courtesy of Taste Of Home.

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    *

* Per serving · 4 servings · Values may vary.

No additional tips available.