Zesty lemon and oranges help fill the gap when there\\\'s not much homegrown fruit available
Ingredients:
- butter - 50g
- caster sugar - 200g
- lemon , zested - 1 lemon juice (include the zest from the zested lemon) - 100ml eggs ,
- separated - 3
- plain flour , sifted - 50g
- milk - 250ml
- icing sugar for dusting -
Instructions:
- Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
- Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter.
- Whisk the egg whites until firm but not stiff, and fold the two mixtures together. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water.
- Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.
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