2 people made this
About this recipe:
This recipe was given to me by my friend Dana's mum. It's a tangy lemon souffle-style dessert and a refreshingly light way to end a meal. Serve with whipped cream.
50g butter, plus extra for greasing
110g caster sugar
25g plain flour
1 lemon, zested and juiced
2 eggs, whites and yolks separated
- Preheat the oven to 190 C / Gas 5. Lightly butter an oven proof dish.
- Cream butter and sugar together until light and fluffy. Stir in the flour, lemon zest and juice. Beat the egg yolks with milk until smooth; add to the flour mixture.
- Beat the egg whites until stiff peaks form. Fold whites into batter and pour into prepared tin. Place the dish in a deep baking tin filled with about an inch of hot water.
- Bake in the preheated oven until set, about 45 minutes.
Write a review
Click on stars to rate