- 75g unsalted butter
- 220g caster sugar
- 4 lemons, zested finely and juiced
- 4 eggs, separated
- 50g self-raising flour
- 350ml milk
- ¼ tsp cream of tartar
- heavy cream, to serve
1 Preheat oven to 170°C. Beat the butter, half the sugar and the lemon zest on medium speed in an electric mixer until light and very creamy. Beat in the yolks, then fold in the flour, juice and milk.
2 Whip the egg whites and cream of tartar to soft peaks, then add the remaining sugar and beat until stiff peaks form. Fold the meringue into the lemon mixture gently.
3 Pour into buttered medium-size casserole dish and bake in a water bath for 30 minutes until golden on top and just set. Serve with heavy cream.