I’ve been struggling with the recipe from my PWMU cookbook, so I was happy to find this one works well! (Makes a lot)
50g (1 ½ oz) butter
1 cup castor sugar
finely grated rind of 2 lemons
4 eggs, separated
1/3 cup self-raising flour, sifted
juice of 3 lemons
1 ½ cups milk
Method:
Preheat oven to 140-160°C and boil as much water as you can.
Beat the egg whites until stiff, then beat in 1/2 the sugar until the mixture is glossy.
Cream the butter with the remaining sugar and the lemon rind. Beat in the egg yolks and then the flour, lemon juice and milk.
Gently mix the lemon preparation into the egg whites and pour into an ovenproof dish.
Stand dish in a water-bath coming half way up the sides. Bake in preheated oven for 45 to 50 minutes until set and lightly browned.
Serve straight away with cream or ice-cream.