Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.