Lemon Delicious

Under the feathery sponge top of this dessert is a golden pool of lemon custard that beckons only for a little whipped or double cream to be served alongside. A classic recipe.

50 grams / 1.75 oz softened butter
grated rind two large lemons
1/4 cup flour, sifted
1/4 cup lemon juice
1/2 cup caster sugar
2 eggs, separated
1 cup milk

1. Beat the butter, sugar, lemon rind and egg yolks together until light and fluffy.
2. Gently stir in the flour, milk and lemon juice.
3. Put the egg whites in a clean bowl and beat until they form stiff peaks but are not dry.
4. Fold the two mixtures together and pour into a well-greased 3-4 cup capacity oven-proof dish.
5. Bake at 160°C / 320°F for 30-40 minutes in a water bath until the top is golden and firm to the touch. Serve hot.