This lemon lime delicious is an easy dessert to make on a cold night, and keeps well for leftovers. You can use solely lemons or limes if preferred, or mix up the flavours by adding another citrus fruit, such as oranges.
- 50 g unsalted butter, softened, plus extra, to grease
- 130 g caster sugar
- 50 g plain flour, sifted
- 2 lemons, zested, juiced
- 3 limes, zested, juiced
- 500 ml (2 cups) milk
- 4 eggs, separated
- vanilla ice-cream, to serve
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 oven to 180°C. Using an electric mixer, beat butter and sugar until pale and fluffy, then fold in flour and add a pinch of salt. Fold in zests and juices, and stir in milk; the mixture should be quite runny. Fold in egg yolks until just combined.
Using an electric mixer, whisk egg whites to stiff peaks, or "snow" (that old-fashioned term I love). Fold one-quarter of the egg whites into the lemon mixture to lighten, then fold in the remainder until just combined.
Pour into a greased ovenproof dish, then place dish in a roasting pan. Fill pan with enough hot water to reach two-thirds up the side of the pudding dish.
Bake for 40 minutes or until golden brown. Cool for 30 minutes before serving; it will sag as though it’s disconsolate, but that’s perfectly normal and it’s really quite a cheery dish. Serve with loads of vanilla ice-cream.
Photography by Alan Benson. Styling by Charlotte Bell.
As seen in Feast magazine, November 2011, Issue 3.