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