curlybenswife
Jun 15, 2007, 12:24 PM
I just had to share this with you guys ben bought lemons last week for no apparent reason and I couldn't think what to do with them until this afternoon when I was thinking about my nanna and what she would do and bam lemon layer pudding I'm drooling at the thought of it and will be making a batch tomorrow :D
2 oz Butter
Grated rind and 3 tablespoons of fresh juice
4 oz Granulated Sugar
2 eggs - separated
2 oz Self-raising Flour
9 fluid oz Milk
Place butter, sugar and lemon rind in a large bowl. Whisk until pale and soft.
Add the egg yolks and flour and beat well.
Stir in the milk and lemon juice.
Whisk the egg whites until stiff and then fold into the lemon mixture.
Pour into a buttered oven-proof dish and stand the dish in a shallow tin of water.
Cook in the oven at 200 degrees C (400 degrees F or gas mark 6) for about 45 minutes.
The top should be set and spongy to the touch with a custard-like layer underneath.
2 oz Butter
Grated rind and 3 tablespoons of fresh juice
4 oz Granulated Sugar
2 eggs - separated
2 oz Self-raising Flour
9 fluid oz Milk
Place butter, sugar and lemon rind in a large bowl. Whisk until pale and soft.
Add the egg yolks and flour and beat well.
Stir in the milk and lemon juice.
Whisk the egg whites until stiff and then fold into the lemon mixture.
Pour into a buttered oven-proof dish and stand the dish in a shallow tin of water.
Cook in the oven at 200 degrees C (400 degrees F or gas mark 6) for about 45 minutes.
The top should be set and spongy to the touch with a custard-like layer underneath.