INGREDIENTS – 150 gm unsalted butter / 265 caster sugar /grated zest of 2 lemons / tsp vanilla essence / 6 eggs separated / 75 gm plain flour / 190 ml milk/ juice of 3 big lemons – / cream to serve.
So…whack the oven on 180c. Grease a 3 litre ovenproof dish. Cream together butter, sugar lemon zest and vanilla. Then, beat in the egg yolks slowly. Fold in the flour, then the milk, then the lemon juice. Whisk the egg whites in a clean bowl until they form soft peaks. Gently fold this in too.
Pour the mix into the greased dish. Place in a roasting tray. Add boiling water a third of a way up the roasting tray – in effect creating a bain marie…transfer..easy does it..to the oven. Bake for 30-35 minutes until golden brown on top. Leave it to cool. For me – it is much better cold. Serve with cream. I cannot tell you how good this is….just make it….