This is a desert that is high on my list of favourite desert's.

Prep Time 20 minutes
Cooking time: 1 hour
Serves 4

Ingredients

60g butter
3/4 cup caster sugar
3 eggs, separated
1 teaspoon grated lemon rind
1/3 cup self-raising flour, sifted
1/4 cup lemon juice
3/4 cup milk
Icing sugar to dust

Method

1. Preheat oven 180°C or 160°C fan-forced.
Brush a 1 litre oven proof dish with oil.
Using an electric mixer beat the butter, sugar,egg yolks and lemon rind in a medium bowl. Transfer to a larger bowl.

2. Add flour and stir with a wooden spoon until just combined. Add the lemon juice and milk,stir in gently

3. Place egg whites in a clean, dry bowl .
Using an electric mixer, beat until firm peaks form. Add to the lemon mixture and gently fold in until just combined, using a metal spoon.

4. Spoon the mixture into the dish. Place the dish into a deep baking pan and pour boiling water into the pan until it comes a third of the way up the side of the dish. Bake for 1 hour.
Sprinkle with sifted icing sugar.

Note
It is important to beat egg whites in a dry clean bowl. The slightest hint of grease or moisture will prevent the egg whites foaming. Any yolks in the whites will also do likewise

Enjoy
Suzanne