Lemon delicious

Lemon delicious

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

It’s easy to make this light-textured, tangy dessert, which I love to eat in winter. Take care to select unblemished sweet lemons.

Ingredients

Quantity Ingredient
50g butter, cubed
170g caster sugar
2 lemons, finely grated zest
4 large eggs, separated
50g self-raising flour, sifted
3 lemons, juiced
375ml milk
pinch cream of tartar
cream or ice cream, to serve

Method

  1. Preheat the oven to 160°C. Lightly butter eight 250 ml ramekins or a 2 litre ovenproof dish and dust with caster (superfine) sugar.
  2. Using electric beaters, beat the butter with three-quarters of the sugar and the lemon zest until creamy. Beat in the egg yolks, then stir in the flour, lemon juice and milk until just combined.
  3. Using electric beaters, beat the egg whites and cream of tartar until almost stiff, then beat in the remaining sugar until the mixture is firm and glossy.
  4. Gently stir the lemon mixture into the egg whites, then pour into the prepared ramekins or dish. Place in a roasting tin and pour in enough hot water to come two-thirds up the side of the roasting tin. Carefully place the tin in the oven and bake for 25–30 minutes or until set and lightly browned on top.
  5. Serve immediately, with cream or ice cream.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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