Ingredient:
60 g (2 oz) butter, softened, plus extra for greasing
Grated zest and juice of 1 large lemon
90 g (3 oz) caster sugar
2 eggs, separated
30 g (1 oz) plain flour
175 ml (6 fl oz) milk
600 ml (1 Pint) Ovenproof Dish
Method:
Put the butter, lemon zest, and sugar into a bowl and beat together until and fluffy.
Add the egg yolks, flour, and lemon juice, and stir to combine. Gradually stir in the milk until evenly mixed.
Whisk the egg whites until stiff but not dry. Gradually fold into the lemon mixture.
Lightly butter the ovenproof dish. Pour the lemon mixture into the dish, and put the dish into a roasting tin. Add enough hot water to the roasting tin to come almost to the rim of the dish. Bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 40 minutes or until the sponge feels springy and serve hot. Leftovers are good cold.
60 g (2 oz) butter, softened, plus extra for greasing
Grated zest and juice of 1 large lemon
90 g (3 oz) caster sugar
2 eggs, separated
30 g (1 oz) plain flour
175 ml (6 fl oz) milk
600 ml (1 Pint) Ovenproof Dish
Method:
Put the butter, lemon zest, and sugar into a bowl and beat together until and fluffy.
Add the egg yolks, flour, and lemon juice, and stir to combine. Gradually stir in the milk until evenly mixed.
Whisk the egg whites until stiff but not dry. Gradually fold into the lemon mixture.
Lightly butter the ovenproof dish. Pour the lemon mixture into the dish, and put the dish into a roasting tin. Add enough hot water to the roasting tin to come almost to the rim of the dish. Bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 40 minutes or until the sponge feels springy and serve hot. Leftovers are good cold.
