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Cheeseless Cheesecake
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4 eggs, separated
1 teaspoon lemon peel
1-1/2 cups sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon vanilla
2 tablespoons butter, melted
Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well.
Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs. Pour in reserved filling mixture and sprinkle with remaining crumbs. Bake at 325 F for 30 minutes.
Turn off heat;let cool for one hour in the oven with the door closed.
Makes 8 servings.
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