It really is a wonderful recipe.  I love it because it’s light and the citrus makes it fresh.  I make it as often as I can when the lemons are ripe, which they are at the moment.  

Any left next day, well we rarely have any, but it can be delicious with some vanilla ice cream. I used to make a three-egg recipe, but that barely feeds four, so this is a little more generous.

Ingredients

• 4 large eggs, size 7, separated
• 200g sugar
• 30g melted butter
• 40g self-raising flour
• grated zest of 2 lemons
• ½ cup lemon juice
• 1½ cups standard milk

Method

1. Preheat the oven to 170ºC. Lightly butter the sides and base of a deep7-cup capacity ovenproof dish. I use a round dish 22cm in diameter and 6½cm deep.
2. Beat the egg yolks, sugar and melted butter together until thick and creamy. Stir in the flour, grated zest and the lemon juice. Mix in the milk.
3. Beat the egg whites until they form stiff peaks. With a large metal spoon carefully fold the beaten egg whites into the lemon mixture.
4. Pour into the prepared dish and place it in a shallow pan containing2cm of hot water. Bake in the preheated oven for 50-60 minutes until firm on top and golden brown.
5. Serve warm or at room temperature just as it is or with cream or lightly sweetened yoghurt. A  topping of  few raspberries make it special for a dinner party, and it can be made in ramekins.