Under the feathery sponge top of this dessert is a golden pool of lemon custard that beckons only for a little whipped or double cream to be served alongside. A classic recipe.
INGREDIENTS:
50 grams / 1.75 oz softened butter
grated rind two large lemons
1/4 cup flour, sifted
1/4 cup lemon juice
1/2 cup caster sugar
2 eggs, separated
1 cup milk
PREPARATION:
1. Beat the butter, sugar, lemon rind and egg yolks together until light and fluffy.
2. Gently stir in the flour, milk and lemon juice.
3. Put the egg whites in a clean bowl and beat until they form stiff peaks but are not dry.
4. Fold the two mixtures together and pour into a well-greased 3-4 cup capacity oven-proof dish.
5. Bake at 160°C / 320°F for 30-40 minutes in a water bath until the top is golden and firm to the touch. Serve hot.
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