|50 grams||Butter; softened|
|125 grams||Caster sugar|
|50 grams||Plain flour|
|Zest and juice of 2 large lemons|
|2 larges||Eggs; separated|
Butter a 1 litre shallow ovenproof dish.
Cream the butter and sugar until pale then stir in 2tbsp boiling water.
Whisk the egg yolks into the milk and slowly fold this into the lemon mixture. Whisk the egg whites with a pinch of salt until stiff then fold in.
Transfer to the dish and set in a roasting tin. Pour hot water from the kettle around the dish and cook in the oven at 170C/325F/gas 3 for about 35 minutes until risen and just firm to the touch. Dust with icing sugar and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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