Lovely lemon curdy pud

This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!

Ingredients

55 g butter

115 g sugar

grated rind and juice of 1 lemon

2 large free-range eggs, separated

55 g self-raising flour

285 ml milk

Method Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.

Nutritional Information - Amount per serving:

Calories371kcal

Carbs45.2g

Sugar35.1g

Fat17.3g

Saturates9.6g

Protein8.3g

by Jamie Oliver