Jul 012010
 
Ingredients

1 teaspoon butter
1 cup milk
¾ cup sugar
2 teaspoons plain flour (not heaped)
1 large lemon
2 eggs

Method

Cream butter and sugar, add flour, then lemon juice and rind, followed by egg yolks, milk and lastly fold in stiffly beaten whites.

Ingredients should be put together in given order. Pour into greased pie dish, stand in cold water and bake in slow oven for 1 hour (140-150°C).

Serve this light souffle type of dessert either unadorned or with a drizzle of cream, a dash of ice cream or a little frozen yoghurt.

Author

Pam Jenkins
Diamond Creek
From Mum’s Recipe Book

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