A creamy lemon custard with a light sponge topping. An old favourite but always a winner.
Ingredients
- 3 egg
- 1/2 cup sugar
- 1 cup milk
- 1 tbs self-raising flour
- 1 tbs lemon rind grated
- 1/2 cup lemon juice
- 1 tbs sugar
Method
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Step 1Separate eggs.
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Step 2Beat egg yolks and sugar together in a small mixer bowl until light and creamy.
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Step 3Add milk, lemon juice and rind, and fold in sifted flour.
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Step 4In a clean bowl, beat egg whites until soft peaks form. Add extra sugar and beat until dissolved.
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Step 5Fold into lemon mixture and pour into a greased casserole dish.
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Step 6Stand dish in a shallow pan of cold water and bake in a moderate oven for 50-60 minutes.
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Step 7Serve with cream or ice cream.
Equipment
- 2 bowl
- 1 casserole dish
Recipe Notes
Standing the dish in cold water prevents the custard from boiling. A boiled egg custard will curdle.
Recipe Reviews (58)
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