- 2 tablespoons butter, softened
- 3/4 cup superfine sugar
- 1 teaspoon grated lemon rind
- 3 eggs, separated
- 1/4 cup flour
- 1/2 cup lemon juice
- 1 1/2 cups warm milk
- icing sugar, to dust
Preheat oven to 350. Grease a 6 cup baking dish.
Place the butter, sugar, rind and egg yolks in a bowl; beat with an electric mixer until light and creamy. Fold in the sifted flour in two batches, alternately with the lemon juice and milk. Place the egg white in a separate clean dry bowl and beat with cleaned beaters until soft peaks form. Pour the lemon mixture down the inside of the bowl of the beaten egg whites and fold the whites gently into the mixture.
Pour the combined mixture into the prepared dish and put the dish in a baking pan. Pour in enough warm water to come halfway the sides of the dish. Bake for 40 minutes or until puffed and golden. Dust with icing sugar and serve with ice cream.