I have a lemon tree that we planted when we first moved in after we built our house. It took a couple of years but this year I have a crop of lemons! I loved being able to grab a lemon off the tree in the backyard when I was a kid and seeing the lemons hanging on my tree waiting to be picked is a fantastic sight.
This dessert is so light and airy and very lemony. It is quick to make and then just sit back and wait for it to cook. Best served hot with a dash of cold cream drizzled over the top.
3 eggs separated
1/2 cup castor sugar
1 cup milk
1 tablespoon self raising flour
1/2 cup lemon juice
Whisk the egg yolks and sugar until thick and creamy and has changed colour.
Slowly whisk in the milk until combined. Add the self raising flour and then lemon juice.
In another bowl whisk the egg whites to stiff peaks.
Fold the egg whites in 2 batches through the lemon mixture.
Pour into baking dish.
Place baking dish into a roasting pan and fill the roasting pan halfway up the sides with boiling water.
This is easiest to do on the oven shelf so you don't splash yourself.
Bake at 180C for 40 to 45 minutes.
When you serve it will be like a self saucing pudding with a lemon custard at the bottom.