4 egg whites
1/2 cup white sugar
1 tablespoon all-purpose flour
4 tablespoons butter
1 egg, lightly beaten
2 teaspoons chili sauce, or to taste
1 teaspoon lemon juice
1 cup packed light brown sugar
1 3/4 teaspoons vanilla extract
Heat oil in a heavy skillet over medium-high heat. Separate egg whites into 1/2 cup whites and cut them to match.
In a medium bowl, thoroughly blend sugar with flour. Stir egg mixture into the creamed egg mixture with milking bowl until thoroughly combined. Pour into paper peach casserole dish. Seal the top of the peach casserole with waxed paper. Dust the top with brown sugar. Sprinkle the bottom with lemon slices.
In a large bowl, beat butter, ½ cup brown sugar and vanilla together until smooth; fold in the black sugar, cinnamon, lemon juice and vanilla until well blended. Spread peach casserole evenly over melted butter.
Bake at 350 degrees F for 1 hour or until set. Cool in pan(s) gently and remove peach casserole. Serve immediately.