Ingredients
- 220 g (1 cup) caster sugar
- 125 g butter, room temp
- grated zest of a lemon
- 4 eggs, seperated
- 80 g (1/3 cup) lemon juice
- 75 g (1/2 cup) plain flour
- 310 g (1 1/4 cups) full cream milk
- icing sugar, cream or ice-cream, to serve
Method
- Preheat oven to 180 degrees celsius (fan-forced. Grease a ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
- Beat in the egg yolks one by one.
- Beat in the lemon juice, plain flour and full cream milk (see notes). Set aside.
- Beat the egg whites until firm peaks have formed. Slowly mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until firm on the top and a sauce has formed underneath.
- Serve while warm with icing sugar, cream or ice-cream.
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