INGREDIENTS
40g half fat butter
80g light soft brown sugar
grated zest and juice of 1 lemon
2 eggs - separated
80g self raising flour - sifted
250ml skimmed milk
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METHOD
1. Preheat the oven to Gas Mark 6, 200C, 400F.
2. Cream together the butter, sugar and lemon zest.
3. Beat the egg yolks and add them, with the flour. Stir well.
4. Add the milk and the juice of the lemon. Keep stirring until
you have a smooth batter.
5. Whisk the egg whites stiffly and then very gently fold into the
mixture.
6. Pour into a 1.2 litre (2 pint) pie dish and place this in a roasting
tin with 3cm (1 1û4 inches) of water in the bottom.
7. Cook in the preheated oven for 30 minutes until firm and springy
to the touch
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