Ingredients
125g butter, melted
2 tsp finely grated lemon rind
1½ cups caster sugar
3 free range eggs, separated
⅓ cup lemon juice
½ cup self-raising flour, sifted
1⅓ cups milk
Icing sugar, whipped cream, to serve
Method
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Preheat the oven to 180°C (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.
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Combine butter, rind, sugar and egg yolks in large bowl. Stir until combined.
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Stir in juice and sifted flour. Gradually stir in milk (mixture should be smooth and runny). Set aside.
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In the small bowl of an electric mixer beat egg whites until soft peaks form. In two batches, fold egg white mixture into lemon mixture.
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Transfer to prepared baking dish. Bake 50-55 minutes until top of the sponge is just golden and springs back when touched.
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Stand pudding on a wire rack for 10 minutes, then serve dusted with icing sugar and accompanied with whipped cream.