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.

Serves
6

Preparation

20min

Cooking

1hr
10min

Skill level

Easy
By
5
Average: 2.4 (6 votes)
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Ingredients

  • 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.

Instructions

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.