-
1
Preheat the oven to 160u00b0C.
-
2
Wash the lemons well, remove the zest from two and then juice all three.
-
3
Separate eggs.
-
4
Whisk the egg whites until soft peaks form.
-
5
Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
-
6
Cream the butter with the rest of the caster sugar and the lemon zest.
-
7
Add the egg yolks, then the flour, lemon juice and milk.
-
8
Mix thoroughly.
-
9
Add a little of the meringue mix, then gently fold in the remainder.
-
10
Tip into a pudding basin.
-
11
Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
-
12
This will stop the base of the pudding from burning.
-
13
Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.