Ingredients
55 g butter
115 g sugar
grated rind and juice of 1 lemon
2 large free-range eggs, separated
55 g self-raising flour
285 ml milk
Method
Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
credit to Jamie Oliver
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