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Ingredients
- 60 g unsalted butter
- ¾ cup (185 g) caster sugar
- 3 eggs, separated
- 1 teaspoon finely grated lemon rind
- ⅓ cup (40 g) self-raising flour
- ¼ cup (60 ml) lemon juice
- ¾ cup (185 ml) milk
- icing sugar, to dust
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease a deep 1 litre ovenproof dish with melted butter.
2. Beat the butter, sugar, egg yolks and rind until light and creamy. Add the sifted flour and stir until just combined. Stir in the juice and milk.
3. Beat the egg whites in a small, dry bowl until stiff peaks form. Fold into the flour mixture with a metal spoon until just combined.
4. Spoon into the ovenproof dish and place in a deep baking dish. Pour in enough boiling water to come halfway up the side. Bake for 35 minutes, or until golden brown. Dust with icing sugar to serve.
