5 Tbsp butter, plus extra for baking dish
3/4 cup + 2 ½ Tbsp granulated sugar
2 tsp grated lemon zest (optional)
3 large eggs, separated
3/4 cup + 2 ½ Tbsp granulated sugar
2 tsp grated lemon zest (optional)
3 large eggs, separated
7 Tbsp all-purpose flour, sifted
1 cup milk
7 Tbsp lemon juice (about 3 lemons)
Powdered sugar for dusting
▸Heat the oven to 350˚. Beat butter, sugar and lemon zest together. Beat in the egg yolks, one at a time. Add the flour and milk alternately to make a smooth batter, beating well. Beat in the lemon juice.
▸In a large bowl, beat the egg whites until firm but not stiff, then fold the two mixtures together.
▸Pour into a buttered 4-cup baking dish and set in a baking pan. Half-fill the larger pan with water. Bake until the pudding is lightly browned and set on top with a soft base of gooey lemon sauce (about 50 mintues).
▸Remove dish from the water, dust with powdered sugar and serve immediately.
1 cup milk
7 Tbsp lemon juice (about 3 lemons)
Powdered sugar for dusting
▸Heat the oven to 350˚. Beat butter, sugar and lemon zest together. Beat in the egg yolks, one at a time. Add the flour and milk alternately to make a smooth batter, beating well. Beat in the lemon juice.
▸In a large bowl, beat the egg whites until firm but not stiff, then fold the two mixtures together.
▸Pour into a buttered 4-cup baking dish and set in a baking pan. Half-fill the larger pan with water. Bake until the pudding is lightly browned and set on top with a soft base of gooey lemon sauce (about 50 mintues).
▸Remove dish from the water, dust with powdered sugar and serve immediately.
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