July 04, 2017
Desserts, Fruit, Lemon,
Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Easter, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Electric Mixer, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"This recipe is straight from a junior cookbook which my son was given as present 20 years ago, when he wanted to be a chef!
So easy to make and I have been making it for years, it nothing fancy just comfort food.... especially when served with ice-cream!"
Preheat the oven to moderate 180c (350f/Gas 4.
Brush a 4 cup (1 litre) ovenproof dish with melted butter.
Using an electric beater, beat the butter, sugar, egg yolks and rind in a small bowl until the mixture is light & creamy and transfer to a medium bowl.
Sift the flour into the bowl and stir with a wooden spoon until combined. Add the lemon juice and milk and stir again to combine.
Place the eggs whites into a small, clean and dry bowl and beat with electric beaters until firm peaks form.
Using a large metal spoon to fold the eggs whites into the flour mic and fold unit just combined.
Spoon the mixture into the prepared dish; Place the dish in a large baking dish with enough water to come 1/3 of the way up the side of the dish and bake for 1 hour.
Dust with icing sugar and serve immediately.
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