Total Calories: 172
* Heat oven to 400°. Dip a paper towel into solid shortening and spread a thin layer on the bottom and sides of a 7 x 11-inch shallow baking dish and set aside. In a medium bowl combine flour, salt, baking powder, and granulated sugar. Cut the butter or margarine into the dry ingredients with a pastry blender until the mixture looks like tiny peas. In a small bowl add milk to the beaten egg and stir into flour mixture. Mix until well-blended. Evenly spread the batter on the bottom of the prepared dish using a rubber scraper. Cut pared and cored apples into fourths, then cut each fourth into 4 thin slices and sprinkle with lemon juice. Arrange apples, rounded side up in even rows on the batter. Mix brown sugar and cinnamon together in another small bowl and sprinkle over the top of the apples. Set the timer and bake for 30 to 35 minutes. Remove from oven using potholders. Prepare the following Lemon Cream.
*Blend sugar, flour, egg, lemon juice, and water in a small saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is smooth and very thick, about 10 minutes. Cool completely. Beat the cream in a small mixing bowl with a electric mixer until the peaks hold their shape when the beaters are lifted out of the cream. Fold the whipped cream and grated lemon rind into the cooled lemon mixture. Place in the refrigerator until ready to serve with your Dutch Apple Cake.
* Grate only the yellow part of the washed lemon.
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