Ingredients 70 g butter
180 g caster sugar
2 tsp lemon zest, grated
3 medium eggs, separated
60 g plain flour
250 ml milk
100 ml lemon juice, freshly squeezed
Bit of icing sugar, to decorate
Thickened cream, optional
Preheat the oven to 180°/160° fan forced.
Butter a 1 litre ovenproof dish.
In an electric mixer or processor, beat the butter, sugar and lemon zest until it becomes paler.
Add the egg yolks, one at a time.
Add the flour and milk alternatively.
Beat until it becomes smooth - it will be a fairly runny mixture.
Beat the egg whites until they are hard, but not stiff, and gently mix these into the lemon mixture.
Do not overbeat the egg whites
Spoon or pour this into the buttered dish.
Make sure the dish is well buttered all the way up
Place it in a baking pan, add some hot water to about half way, and bake for about 45 - 50 minutes, or until the pudding is lightly brown and set on top.
The bottom part will be the gooey lemon curd.
Take the dish out of the water and dust with a bit of icing sugar.
Add some cream (optional), and eat immediately.
It can be reheated in a microwave for a short time.