A favourite Australian dessert from the 1960s!
Handed to me by my cousin Jan, from Melbourne, when she saw I was having a blitz on lemon recipes. No picture can rightly show how delish and light this dish is! Thank you once again Jan. She tells me her mother used to make it and so does she.
You will need to butter an oblong baking dish and pre heat your oven to 160C. I used a pyrex approx 9 x 6 inches. Serves about 4.
3 eggs, separated
4 oz softened butter
4 oz caster sugar
the juice of 3 lemons and half of the zest
a heaped tablespoon of lemon marmalade [optional]
2 tablespoonfuls of self raising flour
1 tablespoonful milk
In a medium bowl, cream the butter and sugar then add the yolks one at a time. Combine with the SR flour then add the juice, rind and marmalade, slowly.
In another bowl, whisk the egg whites to stiff peaks, then slowly add about a third of the whites until well combined then add the remainder.
Pour the mixture into your baking dish and set in a deep sided water bath. [I used a roasting tin]
Bake for about 40 mins until golden then serve dusted with icing sugar, cream and/or ice cream.
Can be eaten chilled but warm in winter is DELICIOUS! Oh my!