With lemon as its main ingredient, this dessert boasts tart and aromatic flavours from the zesty citrus fruit, contained in a moist and fluffy pudding. We can’t think of anything more perfect with a scoop (or two) of ice-cream to get through the hot days, or as a self-saucing, delectable post-dinner treat.
- 125 g butter, melted
- 2 tsps finely grated lemon rind
- 1½ cup (330 g) caster sugar
- 3 eggs, separated
- 1/2 cup (75 g) self-raising flour
- ⅓ cup (80 ml) lemon juice
- 1⅓ cup (330 ml) milk
Preheat the oven to 180 C (160 C fan-forced). Grease six 1 cup ovenproof dishes.
Combine butter, rind, sugar and yolks in large bowl. Stir in sifted flour then juice. Gradually stir in milk; mixture should be smooth and runny.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into lemon mixture, in two batches.
Place ovenproof dishes in large baking dish; divide lemon mixture among dishes. Add enough boiling water to baking dish to come halfway up sides of ovenproof dishes. Bake, uncovered, about 45 mins.