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110 minutes
Prep: 20 minutes
Cook: 30 minutes
499 calories per serving view nutrition facts
6-8 servings
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| 4 | large | eggs | separated |
| 1 | teaspoon | lemon zest | |
| 1 1/2 | cup | milk, sweetened condensed | |
| 1/3 | cup | lemon juice | |
| 1/2 | teaspoon | nutmeg | |
| 2/3 | cup | zwieback crumbs | |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoon | butter | melted |
Beat egg yolks and combine with condensed milk.
Add lemon rind, juice, vanilla and nutmeg.
Blend well.
Fold in stiffly beaten egg whites.
Set aside.
Combine melted butter and zweiback crumbs.
Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs.
Pour in reserved filling mixture and sprinkle with remaining crumbs.
Bake at 325 degrees F for 30 minutes.
Turn off heat; let cool for one hour in oven with door closed.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 12.0g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 256mg | 11% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 0.0g | 1% |
| Sugars 64.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 15% | Vitamin C | 22% | |
| Calcium | 36% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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