-
1
Make the caramel by boiling the sugar and water in a saucepan, stirring continously over low-medium heat until the sugar is melted and becomes golden brown.
-
2
Pour the syrup in a 9in round baking pan, tilting to make sure the whole surface is covered.
-
3
Set aside to allow the caramel to harden.
-
4
Preheat the oven to 180AsC (350AsF).
-
5
Gently combine all the custard ingredients in a separate bowl and whisk gently preventing any bubbles from forming.
-
6
Strain gently into the caramel-lined baking pan.
-
7
Make the cake by beating the egg yolks with the sugar gradually, stirring until light and creamy.
-
8
Add the flour alternately with the diluted milk, beginning and ending with flour.
-
9
Add lemon rind and beat until smooth.
-
10
Set aside.
-
11
Whisk the egg whites and add the cream of tartar, beating to soft peaks.
-
12
Add the sugar gradually and continue beating until stiff.
-
13
Fold a third of the meringue into the cake mixture to loosen it.
-
14
Gently fold in the remaining egg white mixture.
-
15
Pour gently the mixture into the prepared custard pan.
-
16
Do not beat/stir.
-
17
Place the cake pan in a bain-marie (bagno maria).
-
18
Bake in the oven for an (1) hour or until the mixture is firm.
-
19
Remove from the oven and place on a wire rack to cool until room temperature.
-
20
Remove from water to cool completely.
-
21
To serve, run a spatula or knife along the edge of the mold/pan to loosen the caramel.
-
22
Transfer into a serving round dish and chill before serving.
