Ingredients
- 2 large eggs, separated
- 1 cup caster sugar (220 g superfine sugar)
- 1 tablespoon all-purpose flour, sifted
- 2 tablespoons self-rising flour, sifted
- 2 lemons, rind finely grated
- 1/2 cup lemon juice
- 1 cup milk
- 4 tablespoons unsalted butter, melted (20 g)
- 2 tablespoons confectioners sugar (or to taste, for garnish)
- 1/2 cup heavy cream (thick cream or to taste, for serving)
How to Make
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Step 1: Using a wooden spoon, beat egg yolks and two-thirds of sugar until pale, then stir in flours and combine well.
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Step 2: Add lemon rind, juice, milk and melted butter and combine well.
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Step 3: In a separate bowl, whisk egg whites until soft peaks form, gradually add remaining sugar and whisk until stiff peaks form.
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Step 4: Fold egg whites into lemon mixture, in two batches, until just combined. Pour into a greased 1 litre(4 1/2 cup) ovenproof dish and place in a deep roasting pan, then pour in enough boiling water to come halfway up side of dish.
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Step 5: Bake at 350F (180C) for 45 minutes or until puffed and golden.
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Step 6: To serve, dust with confectioners sugar and serve with thick cream passed separately.
We hope you enjoy this recipe!
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