Lemon desserts are a lovely way to finish off a meal and this recipe is one of the easiest we’ve come across. It has the perfect balance between citrus and sweet and comes out light and fluffy every time. You can make it in small ovenproof dishes or even in ovenproof teacups if you have them. Finish it off with a dollop of thickened cream and dig in!
- 155g unsalted butter, melted
- 2 tsp lemon rind, finely grated, plus extra zest, to serve
- 80ml (1/3 cup) lemon juice
- 315g (1 1/2 cups) caster sugar
- 115g (3/4 cup) self-raising flour, sifted
- 375ml (1 1/2 cups) milk
- 4 eggs, separated
- Icing sugar mixture, to serve
- Double cream, to serve
1. Preheat oven to 180°C/160°C fan forced. Grease six 250ml (1 cup) ovenproof dishes.
2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.
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