juice and grated rind of 1 lemon
1/2 stick (2 oz) 50 g butter
1/2 cup (8 Tbls) 100 g granulated sugar
2 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
1/3 cup (50 g) self raising (self rising) flour, sifted
1/2 stick (2 oz) 50 g butter
1/2 cup (8 Tbls) 100 g granulated sugar
2 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
1/3 cup (50 g) self raising (self rising) flour, sifted
method
1. Add the lemon rind to the butter and sugar and cream the mixture until pale and fluffy. Add the egg yolks and flour and beat well.
2. Stir in the milk and 30-45 ml (2-3 tbsps) lemon juice.
3. Whisk the egg whites stiffly, fold in and pour the mixture into a fairly large greased ovenproof dish - about 1.3 litre (2 1/4 pt).
4. Stand the dish in a shallow tin of water and cook in the oven at 200°C (400°F) mark 6 for about 45 minutes, or until the top is set and spongy to the touch.
2. Stir in the milk and 30-45 ml (2-3 tbsps) lemon juice.
3. Whisk the egg whites stiffly, fold in and pour the mixture into a fairly large greased ovenproof dish - about 1.3 litre (2 1/4 pt).
4. Stand the dish in a shallow tin of water and cook in the oven at 200°C (400°F) mark 6 for about 45 minutes, or until the top is set and spongy to the touch.
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