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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boston Cream Dessert

Date Added: January 04, 2014


3 Unit Eggs 3 Unit Egg yoks beaten
1/3 Cup Water 1/3 Cup Water reserved from cooking
1 Teaspoon Lemon 1 Teaspoon Lemon rind strips
1/2 Teaspoon Vanilla 1/2 Teaspoon Vanilla grated lemon zest or orange zest
1 Cup Sugar 1 Cup Sugar (up to 6)
2 Tablespoons Lemon Juice 2 Tablespoons Lemon juice depending on the
1 Cup Flour 1 Cup Flour whole wheat
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
3 Unit Eggs 3 Unit Egg whites ;
2 Unit Peaches 2 Unit Fresh peaches sliced
1 1/2 Cups Milk 1 1/2 Cups Milk divided
2 Tablespoons Butter 2 Tablespoons Butter (1/4 stick) cut into 6 pieces
1/3 Cup Flour 1/3 Cup Flour whole wheat
1 Pinch Salt 1 Pinch Salt (to taste)
1/3 Cup Sugar 1/3 Cup Sugar (up to 6)
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1. Combine egg yolks, water, lemon rind and vanilla.

2. Add sugar, reserving 1 tablespoon, then blend well.

3. Add lemon juice, then the flour, salt and baking powder.

4. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon of sugar until stiff.

5. Fold one third of egg whites into the batter then add the rest.

6. Pour into two greased and floured 8 inch layer cake pans lined with wax paper.

7. Bake at 325 for 35-40 minutes; cool To make filling, heat 1 cup of milk and butter in a saucepan.

8. In a bowl, combine the flour, salt and sugar.

9. Then add 1/2 cup cold milk into dry ingredients and stir until smooth.

10. Slowly add some of the hot milk into the bowl.

11. Pour filling back into the saucepan and cook, stirring until thick.

12. Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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