3 tablespoons of butter
grated zest of one lemon
1-1/2 cups castor sugar
3 eggs, separated
3 tablespoons selff-raising flour
1-1/2 cups milk
juice of 1-1/2 lemons
In a food processor cream butter with grated lemon rind and sugar. When thoroughly creamed, add the egg yolks. Add the flour and milk alternately to make a smooth batter. Scrape the mixture from the sides of the food processor and then blend in the lemon juice.
Beat the egg whites until a firm snow and then delicately fold into the batter. Pour into buttered individual moulds and bake for 40 mins at 180C (350F) in a bain-marie. If you bake it in one large dish, give it a bit longer.
Serve with pouring cream. Can also be made with oranges or mandarins or limes.