3/4 cup caster sugar
1/4 cup plain flour
finely grated rind of 1 large lemon
1/4 cup lemon juice
60 g (2 oz) butter, melted
3 eggs, separated
1 1/2 cups milk
3 tablespoons sultanas
1/4 cup plain flour
finely grated rind of 1 large lemon
1/4 cup lemon juice
60 g (2 oz) butter, melted
3 eggs, separated
1 1/2 cups milk
3 tablespoons sultanas
method
1. Put 1/2 cup of the sugar, the flour, lemon rind and juice, melted butter and egg yolks into a mixing bowl. Beat until mixed.
2. Heat milk just enough to remove chill.
3. Add milk to lemon mixture, beat together.
4. Whisk egg whites stiffly with remaining sugar, fold about 1 cup of mixture lightly into egg whites, then fold in remainder lightly.
5. Sprinkle sultanas in base of ungreased ovenproof dish and pour mixture carefully on top.
6. Stand in another dish of cold water.
7. Bake in a moderate oven 180-190°C (350-375°F) until cooked and set, about 40 minutes.
8. Serve while still warm, or if preferred, cold.
2. Heat milk just enough to remove chill.
3. Add milk to lemon mixture, beat together.
4. Whisk egg whites stiffly with remaining sugar, fold about 1 cup of mixture lightly into egg whites, then fold in remainder lightly.
5. Sprinkle sultanas in base of ungreased ovenproof dish and pour mixture carefully on top.
6. Stand in another dish of cold water.
7. Bake in a moderate oven 180-190°C (350-375°F) until cooked and set, about 40 minutes.
8. Serve while still warm, or if preferred, cold.
serving amount
serves: 4 - 5
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