Lemon Flip With Fresh Raspberries

• 3 large eggs, separated
• 1 cup sugar
• 1/4 cup all purpose flour
• 1 cup milk
• 1/4 cup plus 1 tablespoon fresh lemon juice (about 2 large lemons)
• 1 fresh raspberries or other berries for garnish

1. Preheat oven to 350F.
2. In a medium bowl, with an electric mixer, beat egg whites until stiff.
3. Set aside.
4. In another medium bowl, beat egg yolks until thick and lemon colored, about 2 minutes.
5. Beat in sugar, flour, milk, and lemon juice.
6. Fold in egg whites.
7. Pour the egg and lemon mixture into an 8 inch square baking dish.
8. Place this dish in a larger shallow pan or baking dish containing about 1 inch of water.
9. Bake until firm and top is golden, about 30 minutes.
10. Remove from the pan holding the water.
11. Cool on a rack.
12. Serve warm or at room temperature, in small dessert bowls or in large wine glasses, garnished with fresh raspberries or other berries.
13. *This recipe brought to you courtesy of Taste Of Home.
14. *

eggs, sugar, flour, milk, lemon juice, fresh raspberries

Taken from cookpad.com/us/recipes/339862-lemon-flip-with-fresh-raspberries (may not work)