Lemons lemons lemons! This is another Thrifty Kitchen recipe, and one which I was able to whip up when we had a few guests over for dinner and had plenty of mouths to feed. It’s as simple as whipping a few ingredients together and combining with egg whites. The lemon makes this dessert neither too sweet nor too heavy; just smooth and simple and a great way to finish off a meal such as a Roasted Veg Tortilla Stack or perhaps after a curry.
This dessert is part way between a pudding and a cake, which is quite a treat. It’ll be golden and cake-y on top, but smooth and saucy on the bottom. Serve with a dollop of the lemon spread you’ve already made, or with some custard, cream, or yoghurt. Yum!
- 1/4 cup butter (60 g)
- juice and finely grated zest of one lemon
- 2/3 cup sugar
- 2 eggs, separated
- 1/3 cup self-raising flour (or 1/3 cup flour + 1/4 tsp baking powder)
- 1 1/4 cups milk
Preheat your oven to 350 F / 190 C. Grease a shallow ovenproof dish—I used a pie dish.
Mix slightly softened butter with the lemon juice, zest, and egg yolks. Stir in flour and milk, and mix well to thoroughly combine.
In a separate bowl, beat egg whites with electric mixer until stiff peaks form. Fold into the other batter just until lumps disappear. Pour into dish and bake for 40-45 minutes, until the top is nice and golden. Serve warm or cool, and sprinkle with a bit of white sugar (as I’ve done in the photo) to serve.