- serves 4-6 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 120 g butter, softened to room temperature
- zest of 4 lemons
- 200 g caster sugar
- 6 eggs, separated, room temperature
- 100 g self-raising flour
- 450 ml milk
- 200 ml lemon Juice
To serve
- Cold whipped cream or ice-cream
- Berries, fresh or macerated
Instructions
- Preheat the oven to 180°C and butter a 1 litre ovenproof basin or serving dish.
- In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean bowl.
- Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into the prepared dish.
- Stand dish in a larger baking dish and pour in hot water to come halfway up the sides of baking dish.
- Bake for approximately 45 minutes. Serve warm out of the oven with cold cream or ice-cream and berries.
Watch how to make this recipe on Memory Bites with Matt Moran.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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