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| 5 | eggs separated |
| 1/2 Tasse | lemon juice fresh |
| 2 Teelöffel | lemon rind grated |
| 2 Esslöffel | butter unsalted, melted |
| 1 3/4 Tasse | sugar |
| 1 3/4 Tasse | milk |
| 3/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
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Heat oven to 350°. Coat sides of 2-quart baking dish with cooking spray.
Beat together egg yolks, lemon juice, rind, butter and 1 1/4 cups sugar in large bowl for 2 minutes or until blended. Add milk, flour and salt; beat at low speed just until combined.
Beat egg white with electric mixer until soft peaks form. Beat in remaining 1/2 cup sugar; beat until glossy peaks form, about 2 minutes. Fold white into lemon mixture until blended. Scrape into prepared dish; set on baking sheet.
Bake in 350° oven for 40 minutes or until wooden pick inserted in cake center comes out clean. Serve warm.
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