Tomorrow night, Alan and I are having a bunch of old-fart friends for dinner, and I’m cooking my grandmother’s secret family recipe – a northern Indian dry vegetable curry with lamb and dahl. If that makes sense.
I was having a poke around looking for something light and refreshing for dessert and came across these blasts from the past courtesy of the Taste website. There is never a time when lemon delicious isn’t delicious!!
Makes 6
Ingredients
150g unsalted butter, melted
2 teaspoons finely grated lemon rind
⅓ cup lemon juice
1½ cups caster sugar
¾ cup self-raising flour, sifted
1½ cups milk
4 eggs, separated
icing sugar mixture, to serve
Method
Preheat oven to 180°C. Grease six 1 cup-capacity ovenproof dishes.
Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.
Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of small dishes.
Bake for 25 to 30 minutes or until golden and just set. Dust with icing sugar. Serve.
