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Salzberger Nockerl (an Austrian dessert)

1/2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1/2 tsp. vanilla
1/4 cup granulated sugar
4 egg yolks
1 tbsp. all purpose flour
Powdered sugar; optional

Generously butter 2 quart oval baking dish; set aside. In large
bowl combine egg whites, lemon peel, lemon juice, and vanilla; beat
with electric mixer (medium speed) until soft peaks form (tips
curl). Gradually add sugar, beating at high speed until stiff
peaks form (tips stand straight). In small bowl beat the egg yolks
with electric mixer on high speed (about 5 minutes) until thickened
lemon colored; fold in flour. Fold some of the beaten egg white
mixture into yolks. Gently fold egg yolk mixture into remaining
stiff beaten egg white. Spoon egg mixture into baking dish, forming
5-6 even mounds. Bake in preheated oven at 375 degrees for 10-12
minutes or until outside is golden brown and knife inserted in
center comes out clean. Sift powdered sugar lightly over top.
Serve immediately. Serves 5-6.

TIP: Separate cold eggs, then bring to room temperature to obtain
the best volume. Beat egg yolks well to insure light fluffy texture.


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