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Lemon Delicious

by DJ's Kitchen (follow)
Dessert (1081)      Winter (315)      Pudding (131)      Lemon (108)     


I had to stop making this wonderful dessert because I was getting too fat! Occasionally though, I dust of the recipe and trot it out when I have extra company, or if I'm hungry (once a week).

The flavour really depends on the quality and flavour of the lemons. Thick-skinned, acidic lemons, like Eureka, make a better choice than the thin-skinned Meyer lemon.

Serve with pouring cream or for pure indulgence, ice cream.


Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 1 -6 servings

80g butter (softened)
1/2 cup caster sugar
3 eggs (separated)
Juice and grated rind of 2 lemons
1/2 cup self raising flour
400ml milk
1 tbsp. extra caster sugar

Turn oven on to 200C
Place butter, sugar and lemon rind into the bowl of a mixer.


Beat until light; add the egg yolks one at a time, beating well after each addition.
Scrape down the sides, and gradually add the flour and milk alternately, then add the lemon juice. The mix will be slightly curdled.


In a clean bowl, add the egg whites and whip until very soft peaks form. Add the extra sugar and whip until firm.


Fold the egg whites into the egg/flour mix, then pour into a 30 x 20cm dish. I use a lasagne dish.


Place the dish in a baking tray 1/4 filled with water. Place in the oven and bake for 30 minutes. The pudding should be sponge like on top, with sauce at the bottom.
Remove from the water bath and serve straight away, otherwise the sauce continues to cook.
Serve with pouring cream or ice cream.


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