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Lemon-Rosemary Custard Cakes

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dessert nut free vegetarian thanksgiving

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Ingredients

3 large egg whites (at room temperature)

3/4 cup sugar, divided

2 tablespoons stick margarine, softened

1/4 cup all-purpose flour

1 teaspoon grated lemon rind

1/4 cup fresh lemon juice

1 teaspoon minced fresh rosemary

Dash of salt

3 large egg yolks

1 1/2 cups 1% low-fat milk

cooking spray

1 tablespoon sifted powdered sugar

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