We couldn't do a citrus story without a lemon delicious, so we have added a little twist by making it sharper with a hint lime and sweeter with some orange.
- 80 g butter
- ½ cup caster sugar
- 3 eggs, separated
- 1 lemon, juice and rind
- 1 lime, rind
- 1 orange, juice and rind
- ¼ cup self-raising flour
- 1½ cups milk
- ½ cup extra caster sugar
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.
Preheat the oven to 180°C (360°F). Grease 6 x 1 cup ovenproof ramekins.
Using and electric mixer cream the butter, sugar for 2 minutes. Add the egg yolks one at a time then mix through the zest. Mix through the flour, milk and juices.
Whisk the egg whites until soft peak then gradually add the extra caster sugar and beat until the sugar has dissolved. Gently fold half of the egg whites and sugar into the mixture, then gently fold through the remaining egg whites and sugar.
Pour into ramekins and then bake for 15–20 minutes. Serve immediately with double cream.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.