Ingredients
| 1 large or 2 small | lemons |
| 50 g | butter, softened to room temperature |
| 2 | eggs, separated |
| 75 g | caster sugar |
| 2 tbsp | self raising flour |
| 280 ml | milk |
Method
- Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
- Grate the lemon rind finely and beat into the butter along with the caster sugar.
- Juice the lemons into the mixture and stir in the egg yolks and flour.
- Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
- Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
- Serve hot.