Lemon Flip With Fresh Raspberries

Preheat oven to 350°F.

In a medium bowl, with an electric mixer, beat egg whites until stiff.

Set aside.

In another medium bowl, beat egg yolks until thick and lemon colored, about 2 minutes.

Beat in sugar, flour, milk, and lemon juice.

Fold in egg whites.

Pour the egg and lemon mixture into an 8 inch square baking dish.

Place this dish in a larger shallow pan or baking dish containing about 1 inch of water.

Bake until firm and top is golden, about 30 minutes.

Remove from the pan holding the water.

Cool on a rack.

Serve warm or at room temperature, in small dessert bowls or in large wine glasses, garnished with fresh raspberries or other berries.

*This recipe brought to you courtesy of Taste Of Home.*