Lemon Flip with Fresh Berries of the Season

3 large eggs, separated
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup milk
1/4 cup plus 1 tablespoon fresh lemon juice (about 2 large lemons)
Fresh strawberries, sliced (or other local berries)

Preheat the oven to 350 degrees. 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 and cool on a rack.

Serve in small dessert bowls, garnished with the fresh berries.

Makes 6 to 8 servings.

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