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It's free! Save it. Continued from page 1. 1 Meyer lemon 4 egg whites, at room temperature 1/2 cup sugar, divided 3 pesach humor tablespoons soft unsalted butter, plus extra for the ramekins pinch of salt 3 egg yolks 3 pesach humor tablespoons all-purpose Or wholewheat pastry flour 1 cup 2 percent low-fat milk seeds of 1 pesach humor medium pomegranate Pomegranate Syrup 1 cup pomegranate juice, preferably not from concentrate 1/2 cup sugar 1. Preheat oven to 325[degrees]F. Lightly butter 6 4-ounce ramekins. Have ready a large pan to hold the ramekins, and boiling water for a water bath. Zest the lemon using a microplane grater, then juice the lemon and measure out 1/4 cup juice. 2. Whip the egg whites in a mixer until foamy. Add 2 tablespoons of the sugar and beat until soft peaks form. Scrape the whites into a bowl and set aside. 3. Rinse and dry the mixer bowl, then add the butter.
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