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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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On a quest to find the recipe I used to make years ago and the DH asked to make this one from Super Food Ideas July 2008, even though I knew it wasn't IT but he really enjoyed it and thought it was great, so I am posting but will continue my quest to find IT. Ingredients:
150 g unsalted butter |
2 teaspoons lemon rind (finely grated) |
1/3 cup lemon juice |
1 1/2 cups caster sugar |
3/4 cup self-raising flour (sifted) |
1 1/2 cups milk |
4 eggs (separated) |
6 teaspoons powdered sugar icing (to serve) |
Directions:
1. Preheat oven to 180 C (fan forced 160 C).
2. Grease six 1 cup capcity ovenproof dishes.
3. Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
4. Using an electric mixer, beat eggwhites on high speed until soft peaks form.
5. Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
6. Gently fold in remaining eggwhite.
7. Spoon mixture into prepared dishes.
8. Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
9. Bake for 25 to 30 minutes or until golden and set.
10. Dust with icing sugar mixture.
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