Ingredients

• 50 g butter
• 150 g sugar
• 60 g self raising flour
• 2 eggs
• 250 ml milk
• Grated rind and juice of a large lemon

Method

1. Separate yolks and whites of eggs.
2. Grate rind of lemon and squeeze juice.
3. Whip egg whites till stiff.
4. In a separate bowl, cream butter and add sugar gradually, then add sifted flour, grated rind and juice of lemon.
5. Beat yolks with the milk (or just stir yolks into the milk) and add slowly stirring well.
6. Fold the stiffly beaten egg whites into the mixture.
7. Pour into a greased dish.
8. Stand dish in cold water and bake in a 180 ºC oven for about 45 minutes. If top begins to brown too much, cover with butter papers.

Best served: Hot, with cream

Preparation Notes

I usually double this recipe and add an extra lemon.

Variety of flavour may be attained if using only half quantity of lemon and half orange or 3 passionfruit.

Storage

• Storage: Refrigerator for 4-5 days
• Freezer: No
• Reheat: Microwave