Categories: Winter Dessert - untried

Ingredients

• 8 eggs, separated
• 2 cups (220g) caster sugar
• 100g butter, softened
• 1/3 cup finely grated lemon zest (from about 4 lemons)
• 2/3 cup (100g) self-raising flour, sifted
• 1.5 cups lemon juice (from about 6 lemons)
• 3 cups (750ml) milk

Directions

1. Preheat oven to 160C (140C fan). In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar, a little at a time, beating continuously until sugar is fully incorporated and mixture is glossy.

2. In a small bowl, cream butter with remaining 1 cup sugar and lemon zest. Transfer to a large bowl, then add egg yolks, flour, lemon juice and milk. Mix thoroughly. Stir in a little beaten egg white, then entry fold in remaining.

3. Pour into 2 x10 cup capacity baking dishes. Place each dish in a larger baking tray, then fill baking tray halfway with hot tap water. Bake for about 50mins, or until top has set and is lightly browned.

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