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.






Skill level

Average: 2.4 (6 votes)


  • 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

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.


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.