photo by Miss Fannie
- Ready In:
- 150 g unsalted butter
- 2 teaspoons lemon rind (finely grated)
- 1⁄3 cup lemon juice
- 1 1⁄2 cups caster sugar
- 3⁄4 cup self-raising flour (sifted)
- 1 1⁄2 cups milk
- 4 eggs (separated)
- 6 teaspoons powdered sugar icing (to serve)
- Preheat oven to 180 C (fan forced 160 C).
- Grease six 1 cup capcity ovenproof dishes.
- Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
- Using an electric mixer, beat eggwhites on high speed until soft peaks form.
- Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
- Gently fold in remaining eggwhite.
- Spoon mixture into prepared dishes.
- Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
- Bake for 25 to 30 minutes or until golden and set.
- Dust with icing sugar mixture.
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My sons love recipes with lemon, so this one caught my eye. It turned out beautifully browned after baking (and thank goodness they didn't rise up over the custard cups -- I only had 4 and filled them to the top). They came out with a cake-like layer on the top and a very pudding-like layer on the bottom. When I took them out of the oven, let them cool for about 20 minutes and served them, there was a crisp topping like a creme brulee; your spoon cracked through the top and made for a great texture with the other layers. After refrigerating the one that was left, the top crust got soft -- for the very best texture and taste I would recommend serving them before refrigerating them. Thanks for posting, Pat!
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