Lemon Layer Pudding

1. 1

   Preheat oven to 400F (200C).

2. 2

   Add lemon rind to butter and sugar and cream until pale and fluff. Add egg yolks and beat well, stir in milk, lemon juice and flour.

3. 3

   In separate bowl, whisk egg whites stiffly; fold into lemon mixture.

4. 4

   Pour into a large greased oven proof dish.

5. 5

   Stand the dish in a shallow tin of water and cook near the top of the oven for about 45 minutes or until the top is set and firm to the touch.

6. 6

   Note: This pudding separates out in the cooking to a custard layer and a light sponge topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.