Yield: 4 servings
|50 grams||Butter; (2oz)|
|125 grams||Caster sugar; (4oz)|
|2 mediums||Size eggs; separated|
|3 \N||Lemons; zest and juice|
|50 grams||Self raising flour; sifted (2oz)|
|150 millilitres||Milk; ( 1/4 pint)|
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Butter a 900ml (1¼ pint) deep baking dish.
Beat the butter and sugar together until pale.
Beat in the egg yolks, a little at a time.
Add the lemon juice and zest, and gently fold in the flour, adding the milk a little at a time.
Whisk the egg whites and fold in gently.
Pour the mixture into the baking dish and bake in the centre of the oven for 40-45 minutes.
Converted by MC_Buster.
NOTES : This delicious dessert with a light sponge topping and a tangy lemon sauce can be served hot or cold.
Converted by MM_Buster v2.0l.