butter 50 g (1 3/4 ounces) about 2 tablespoons
sugar 200 g (7 ounces) a scant cup
lemon 1 zested
lemon juice 100 ml (maybe two lemons)
eggs 3, separated
flour 50g, sifted (1 3/4 ounces) about 1/3 cup
milk 250 ml (about 1 cup)
icing sugar for dusting
Heat the oven to 180C/fan 160/gas gas 4 (350F). Whizz the butter, sugar and lemon zest until they are pale and creamy in a medium bowl with a hand mixer. 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.
This recipe is from the April 2008 issue of Olive Magazine
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